Cooking Light Cream of Asparagus Soup Recipe |
Cream of Asparagus Soup (photo courtesy of Oxmoor House, Inc.)
Asparagus in spring is one the year’s great seasonal treats. Sure there’s asparagus in the produce sections of supermarkets year round these days, but most of the year the stuff available doesn’t really deserve to be called fresh.
Just before this year’s local asparagus became available a friend purchased asparagus shipped from another continent and said it tasted like cardboard. Fresh asparagus is full of flavor, but has a relatively short shelf life. The natural sugar that make it so delicious begins breaking down soon after harvesting, turning to starch. It’s understandable that folks who haven’t tasted asparagus freshly picked on a nearby farm wonder why all the fuss among foodies when the season arrives.
There are a lot of ways to enjoy the tasty green spears. You can just brush them in a good extra virgin olive oil, grill them, and serve them with lemon wedges. But if you want to try something slightly more ambitious, give this recipe from our friends at Cooking Light a try. It comes from their new book, Cooking Light Cooking Through the Seasons (page 69), and it’s a terrific choice as a first course when having friends and family over for a spring feast. For a vegetarian version just substitute vegetable broth for chicken broth. When you are at the farmers market for the asparagus, try to get some fresh garlic, you will taste the difference.
Enhance your presentation with a garnish of thin asparagus spears. A 1 cup serving is only 117 calories.
Ingredients for 4 Servings
• 3 Cups (½ -inch) sliced asparagus (about one pound)
• 2 Cups fat-free, less sodium chicken broth (or vegetable broth)
• ¾ Teaspoon fresh thyme, divided
• 1 Bay leaf
• 1 Garlic clove, crushed
• 1 Tablespoon all-purpose flour
• 2 Cups 1% low-fat milk
• Dash of ground nutmeg
• 2 Teaspoons butter
• ¾ Teaspoon salt
• ¼ Teaspoon grated lemon rind
Preparation
1. Combine asparagus, broth, ½ teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to boil. Reduce heat, cover, and simmer 10 minutes. Discard the bay leaf. Place asparagus mixture in a blender; process until smooth.
2. Place flour in a pan. Gradually add milk, stirring with a whisk until blended. Add pureed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in ¼ teaspoon thyme, butter, salt, and lemon rind.
To learn more about the book containing the recipe above, go to: Cooking Light Cooking Through the Seasons: An Everyday Guide to Enjoying the Freshest Food
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