ASPARAGUS SOUP

3 c. chopped asparagus (about 2 bunches)
2 c. fat-free chicken broth
1 bay leaf
2 tsp. crushed/minced garlic
2 c. non-fat milk
Dash of nutmeg
2 tbsp. cornstarch
1/4 c. milk
2 tsp. butter
Dash of Pepper
Dash of lemon Juice
Combine asparagus, chicken broth, bay leaf, and garlic in a saucepan over medium-high heat, bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in food processor or blender, process until smooth (better to overdue it so you don't have chunks of asparagus). Add milk, pureed asparagus, and nutmeg to large saucepan, stirring until blended. While mixture warms on med-high heat as you are trying to bring it to a boil, mix the cornstarch with the additional cold milk. Once the soup mixture on the stove is boiling, add the cornstarch mix to the saucepan and stir, bringing heat back down to medium so it will simmer. Continue to stir as soup thickens to desired consistency. Add more cornstarch mix if you want a thicker soup (just be sure to mix the cornstarch with cold milk before adding directly to the hot mixture). Once soup is at desired consistency remove from heat. Add butter, pepper, and lemon juice.

I am going to make this
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