Asparagus Soup yield 6 servings
Ingredients
1 1/2 pounds fresh asparagus
1 cup chopped onion
3/4 cups vegetable broth
1 1/2 tablespoons butter
3 Tbsp all-purpose flour
1/2 tablespoon salt
2 pinches ground black pepper
2 cups vegetable broth
1 1/2 cups soy milk
3/4 cup yogurt
1/2 tablespoon lemon juice
1/2 cup grated Parmesan cheese
Directions
Place asparagus and onion in a saucepan with vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
Reserve a few asparagus tips for garnish. Using an immersion blender, puree until smooth.
Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook for 2 minutes. Whisk in remaining vegetable broth and increase the heat. Continue whisking until the mixture comes to a boil.
Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.
1 1/2 pounds fresh asparagus
1 cup chopped onion
3/4 cups vegetable broth
1 1/2 tablespoons butter
3 Tbsp all-purpose flour
1/2 tablespoon salt
2 pinches ground black pepper
2 cups vegetable broth
1 1/2 cups soy milk
3/4 cup yogurt
1/2 tablespoon lemon juice
1/2 cup grated Parmesan cheese
Directions
Place asparagus and onion in a saucepan with vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
Reserve a few asparagus tips for garnish. Using an immersion blender, puree until smooth.
Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook for 2 minutes. Whisk in remaining vegetable broth and increase the heat. Continue whisking until the mixture comes to a boil.
Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.