Total Steps
6
Ingredients
9
Tools Needed
3
Ingredients
- 2 pounds fresh asparagus spears
- 4 cups low sodium chicken stock
- 4 tablespoons Olive Oil
- 1/4 cup all-purpose Flour
- 2 cups Low Fat Milk
- 1/2 teaspoon Salt
- 1/2 teaspoon Thyme
- 1/4 teaspoon Pepper
- Parmesan cheese(optional)
Instructions
Step 1
Snap off tough ends of asparagus, then chop the asparagus.
Step 2
Combine asparagus and chicken stock in a large saucepan; bring to a boil. Reduce heat, cover, and simmer for 6 minutes or until crisp-tender. Remove from heat and set aside.
Step 3
In the same large saucepan, heat oil and add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in thyme, salt, and pepper.
Step 4
Stir in the chicken stock and asparagus mixture. Cook over medium heat until hot. In a blender, puree half of the soup contents. Return the pureed soup to the pot and cook for another 5 minutes.
Step 5
Ladle into individual soup bowls and serve warm or chilled.
Step 6
Optionally, grate a little Parmesan cheese on top when serving hot.