HOT or COLD Healthy Cream of Asparagus Soup
By: Andrea
Published: Tuesday, June 28, 2011 - 9:23pm

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

Preparation

1 Snap off tough ends of asparagus. Chop asparagus. 2 Combine asparagus and chicken stock in a large saucepan (that can hold 8 cups); bring to a boil. Reduce heat; cover and simmer 6 minutes or until crisp-tender. Remove from heat; set aside. 3 Heat oil and  add flour, stirring until smooth in same large sauce pan. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in Thyme, salt and pepper. 4 Stir in chicken stock and asparagus. Cook over medium heat until hot.  In a blender puree’ half the soup contents. Add back to pot and cook another 5 minutes. 5 Ladle into individual soup bowls; serve warm or chilled. 6 I like to grate a little parmesan cheese on top when it is hot*