Natalie's Fresh Asparagus Soup

Source

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Ingredients

Display units in Metric

Serves Change

2	pounds	fresh asparagus (2 bunches) trimmed and cut into 1 inch pieces
1	cup	chopped onion
32	oz.	chicken stock/broth (more to thin if needed)
4	tablespoons	vegan or regular butter
¹⁄₄	cup	white wine (Pinot Grigio or Sauvignon Blanc)
4	tablespoons	all-purpose or GF flour
1	teaspoon	salt
¹⁄₄	tsp	ground white pepper
¹⁄₄	tsp	ground nutmeg
2	cups	low fat milk or flax/hemp milk
8	oz.	(1 brick) lowfat or vegan cream cheese
2	teaspoon	fresh lemon juice

In a large saucepan, combine asparagus, chopped onion, white wine and 1 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.

In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, pepper, and nutmeg. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils.

Add the asparagus puree, then the milk and cream cheese. Simmer for 10 minutes or until cheese is melted and well mixed.

Add lemon juice. Serve immediately. Or this can be made ahead, frozen or refrigerated for later consumption.

In a large saucepan, combine asparagus, chopped onion, white wine and 1 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, pepper, and nutmeg. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils.
Add the asparagus puree, then the milk and cream cheese. Simmer for 10 minutes or until cheese is melted and well mixed.
Add lemon juice. Serve immediately. Or this can be made ahead, frozen or refrigerated for later consumption.

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