Light and Creamy Asparagus Soup
Asparagus are one of the most delicious vegetables. Check the cut bottoms of asparagus for freshness, making sure they’re moist and recently cut.
Serves: 4Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy
- 1 lb. asparagus
- 3 cups chicken broth
- 2 cups water
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
- ¼ cup sherry
- 1 small lemon
- 1 cup whole milk
- ½ tsp. salt
- ¼ tsp. ground black pepper
- Trim off the woody ends of the asparagus. Chop the spears coarsely. (Discard the ends, or freeze them to use in making broth another day.)
- In a soup pot, combine the broth, water, and asparagus. Bring to a boil, reduce to a simmer, and cook for 5 minutes. Keeping the liquids warm, carefully remove the asparagus using a slotted spoon. Once they have cooled, purée them in a blender or food processor. Return the puréed asparagus to the soup pot. Keep on very low heat.
- In a saucepan, melt the butter. Sprinkle the flour over it, whisking the mixture constantly. Add the sherry (or wine), again whisking until it is smooth and bubbling slightly. Juice the lemon and mix it with about ½ cup of the asparagus liquid, then add this mixture to the saucepan. Slowly trickle the contents of the saucepan into the soup pot, stirring constantly. Simmer for 10 to 15 minutes.
- Add the milk, salt, and pepper. Rewarm gently.