This soup can be served both warm and chilled. Serve with store-bought croutons or follow the recipe below for a delicious homemade option.
- 3 Tbsp butter -
- 1 large onion, chopped -
- 2 lbs fresh or frozen asparagus -
- 1½ Tbsp flour -
- 1 Tbsp lemon juice -
- Lowfat milk to cover -
- (about 3 to 4 cups) -
- ½ cup heavy cream -
- Garnish with chopped chives -
- Parmesan Croutons
- 10 to 12 slices round melba toast (approximately) -
- Olive oil -
- ½ cup grated Parmesan cheese -
1. In a large pot on medium-low heat, melt butter and add onion. Sauté until transparent (not brown) and then add asparagus. Let cook until soft, stirring occasionally (about 5 minutes).
2. Add flour and lemon juice and mix. Slowly stir in enough milk to fully cover the asparagus. Add salt and pepper, cover and let simmer for about 20 minutes, stirring occasionally. cool slightly.
3. Blend until smooth using an immersion blender. (You might want to pour the soup through a sieve to catch any larger pieces, but don’t find it necessary.)
4. Add heavy cream, and adjust seasonings. Garnish with chives and croutons and serve.
5. For the croutons, preheat toaster oven to 450°F.
6. Brush melba toasts with olive oil.
7. Place about half a teaspoon of Parmesan cheese onto each piece of melba toast and bake for about 3 to 4 minutes. Serve on top of soup.
NOTE: If reheating, you may want to add about half a cup of water to thin slightly.
I always recommend using fresh vegetables as opposed to the frozen version. In order to clean asparagus properly one must remove the tops and the small “triangles” from along the stem. I find it easier to just peel the whole stalk, and then cut off the tops and a bit from the bottom.