Fresh Asparagus and Parmesan Soup

Ingredients

• 1 large bunch of fresh asparagus (approx. 20 spears)
• 1/2 white onion, chopped
• 1 and 1/2 cups of vegetable broth
• 2 tablespoons of unsalted butter
• 2 tablespoons of all-purpose flour
• 1 cup of skim milk
• juice from half a lemon
• 1/2 cup of low-fat plain yogurt
• 1/2 cup of grated parmesan cheese
• salt and pepper to taste

Method


1. Put the vegetable stock and onions in a medium sauce pan and bring the stock to a boil.


2. Chop off the tough, woody ends of the asparagus (or approx an inch off the bottom of the spear). Then roughly chop the asparagus and place in the boiling water. Reduce heat to a simmer. Allow the asparagus to cook for about 8 minutes; or until it is tender.


3. Purée the asparagus, onions and broth in a blender or food processor. Make sure to cover the lid of the blender with a towel if you use a blender to avoid burning yourself. Sometimes hot liquid likes to leak out! (lesson learned! Ouch!) Note: I find that using a hand-immulsion blender works best, as I need not transfer the asparagus & broth to a blender or food processor. You just purée the soup right in the pot.


4. Make a roux: In a separate pot, heat the unsalted butter over medium heat. Once melted, sprinkle the flour over top of the butter. Stir constantly until well combined (a creamy paste mixture). Do not allow the mixture to burn. Slowly whisk in the milk in a steady stream. You want to make sure you avoid getting lumps in the mixture. Reduce the heat.


5. Add the asparagus purée slowly into the milk mixture. Add 1/2 cup of water or vegetable stock if you find the soup is too thick. You want a nice smooth consistency.


6. Add the fresh lemon juice. Whisk in the low-fat yogurt. Allow the soup to warm through again. Then add the parmesan cheese and mix well. Serve warm.


ps. Dad, this “roux” is for you! :P


Source: Courtney (inspired by an asparagus soup I had at Prairie Ink)