Asparagus Soup
A great soup for those spring days when the sun just won't come out from behind the clouds!
Total Steps
9
Ingredients
7
Tools Needed
7
Ingredients
- 0 croutons, for garnish
- 2 tablespoon <a href="/food/4YMSSPXL/flour">flour</a>
- 0 salt and papper, to taste
- 2 tablespoon <a href="/food/3XTHR638/butter">butter</a>
- 2 chicken bouillon cubes
- 6 cup low-fat <a href="/food/FPQGTBZG/milk">milk</a>
- 2.5 pounds asparagus
Instructions
Step 1
Snap tough ends off asparagus and discard.
Step 2
Place <a href="/technique/WZLWW3YP/cleaned">cleaned</a> asparagus in saucepan along with the milk.
Step 3
Crumble in the stock cubes and bring slowly to the <a href="/technique/W7VKDJHH/boil">boil</a>.
Step 4
<a href="/technique/GFSF4J5F/simmer">Simmer</a> uncovered for 10-15 minutes until asparagus is just tender.
Step 5
Process in a food processor or <a href="/technique/S6W4FR7F/blender">blender</a> until chunky.
Step 6
<a href="/technique/64W3NS5R/melt">Melt</a> butter in large saucepan.
Step 7
Add flour and cook until pale golden.
Step 8
Add soup and <a href="/technique/DRM2WPZ4/stir">stir</a> until it comes back to the <a href="/technique/W7VKDJHH/boil">boil</a>.
Step 9
<a href="/technique/Y6MVNCHX/serve">Serve</a> <a href="/technique/HZXPVMNR/garnished">garnished</a> with the croutons.