Asparagus Soup

Photo: flickr user stu_spivack

Ingredients

2 1/2 pounds asparagus

6 cups low-fat milk

2 chicken bouillon cubes

2 tablespoons butter

2 tablespoons flour

salt and papper, to taste

croutons, for garnish

Snap tough ends off asparagus and discard.

Place cleaned asparagus in saucepan along with the milk.

Crumble in the stock cubes and bring slowly to the boil.

Simmer uncovered for 10-15 minutes until asparagus is just tender.

Process in a food processor or blender until chunky.

Melt butter in large saucepan.

Add flour and cook until pale golden.

Add soup and stir until it comes back to the boil.

Serve garnished with the croutons.

A great soup for those spring days when the sun just won't come out from behind the clouds!

4.0 servings

Monday, November 30, 2009 - 4:23pm