Friday, May 4, 2012

Right now!

is considered  to be one of the most nutritionally well-balanced vegetables in existence, and when it's in season, it's high on my must-have list! I love to serve this mild and creamy asparagus soup with a tossed salad and hot buttered ciabatta rolls or French bread rolls.

Helpful to know: My preferred chicken broth is Imagine Organic Free Range Chicken Broth.

Asparagus Soup

2 pounds fresh asparagus, ends trimmed

Cook asparagus until fork tender.

Chicken Broth Mixture

4 tablespoons butter
1 cup white onion, chopped
1 cup celery, chopped
4 tablespoons all-purpose flour
2 cups chicken broth

In a large pot, melt butter over moderate heat, add onion and celery; sauté until tender. Lower heat and add flour, 1 tablespoon at a time, whisking after each addition. Slowly whisk in chicken broth, continue whisking until mixture is smooth. Turn off heat, cover pot, let stand 15-20 minutes.

2 cups milk
1 teaspoon salt

Transfer cooked Asparagus to a food processor or blender. Pulse a few times; add Chicken Broth Mixture, purée until smooth. Add milk and salt, pulse until well blended. Return to large pot and simmer until heated through. Serve immediately. Yield: 6 servings.