Meanwhile B

always making

  • Home
  • About
  • Food
  • Plant
  • Life
  • Jewelry

Asparagus Lemon Soup

April 18, 2009 by B

Asparagus Lemon Soup

I love soup! Whether it’s creamy, brothy, hardy, vegetable, lentil, or noodle, it most likely is nutritious and delicious. Within the past few years I have discovered just how lovely a hint of lemon can be in a soup. I notice it to be a common element in several of my top choice soups. Lately our local produce markets have had beautiful inexpensive bundles of asparagus available. We have been keeping a fresh stock of it at home and have been enjoying it in many meals. This asparagus lemon soup recipe is a must try; I have been making similar versions of it for a couple of years now and have never been disappointed. I think I’m finally ready to settle on this as the solid recipe, one to share.

asparagusLemonSoup

2 lbs fresh asparagus (2 bundles)
5 cloves garlic crushed
¼ teaspoon asafoetida
4 cups vegetable broth divided

2 tablespoons butter
4 tablespoons flour
2 teaspoons salt
pepper to taste (about ½ teaspoon)

2 cups soy milk
1 cup yogurt
4 tablespoons fresh lemon juice

grated parmesan cheese and sour cream optional

• Prepare 4 cups vegetable broth.

• In a 4 quart soup pot, pour 1½ cups of the broth and set the rest (2½ cups) aside. Add crushed garlic, chopped asparagus, asafoetida, and bring to a boil.  Reduce heat and simmer until pieces are tender. The broth may not completely cover all of the asparagus, be sure to mix it up while simmering.

• Use a blender to puree the mixture until it’s completely smooth, take extra caution if you are blending it while hot; allow steam to escape.  Set aside.

• In the same pot melt butter over low heat, sprinkle flour, salt and pepper.  Stir continuously- do not let it brown or burn.  As you gradually add the flour to the butter it will become pasty and thick, add a small amount of the remaining stock to finish mixing the dry ingredients in.  Try to eliminate any flour lumps and include the rest of the broth.  Stir to a boil.  it will get thicker as it heats up.

• Stir in asparagus puree and soy milk.  mix together, add yogurt then lemon juice.

• Serve with a dollop of sour cream and parmesan cheese if you like.

asparagus for soup

Filed Under: Food Tagged With: asafoetida, asparagus, butter, flour, garlic, lemon, no onions, salt, Soup, soy milk, yogurt

« Samosas Made Easier
#1 Best Tofu »

Categories

Archives

Happy New Year 2016!

The Cortez Line – Meanwhile B Jewelry

Hibiscus Flowers

Cancun and Chichen Itza

The Walton Line – Meanwhile B Jewelry

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2022 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress