February 28, 2008

Cream of Asparagus Soup

Our little grocery store has asparagus on sale, so I can't resist buying it. This recipe was on my wish list and seemed like a good pairing with grilled cheese. (I'm not a huge fan of tomato soup and won't touch the canned version at all.) The taste tests were excellent, but now I need to convince my husband to eat a green soup ...

Cream of Asparagus Soup
3 cups 1-inch sliced asparagus
2 cups fat-free, low-sodium chicken broth
3/4 tsp. thyme, divided
1 bay leaf
1 garlic clove, crushed
1 Tbsp. flour
2 cups milk
Dash of nutmeg
2 tsp. butter
3/4 tsp. salt
1/4 tsp. grated lemon rind

Combine asparagus, broth 1/2 tsp. thyme, bay leaf and garlic in saucepan on medium-high. Bring to boil, and then reduce heat. Cover and simmer 10 minutes. Discard bay leaf. Blend asparagus mixture until smooth. (Lesson learned: You really are supposed to pay attention to the liquid max line on a food processor.)

Place flour in saucepan. Add milk gradually, whisking until blended. Stir in asparagus and nutmeg. Bring to a boil, then reduce heat. Simmer 5 minutes. Remove from heat, and stir in remaining thyme, butter, salt and lemon rind.

Serves 4 (1 1/4 cup servings).

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