Sometimes Asparagus bundles go on sale at the market and I like to buy a few of them - one to use for a side dish of asparagus and the other to use in making a delicious soup that is also pretty healthy!
Make sure you have:
All of the ingredients and a food processor or blender.
Sometimes I do not have vegetable broth around, or even chicken broth for that matter; so I just use bouillon cubes (which are always around).
1 pound fresh asparagus
1/2 medium sized onion - chopped
1/2 cup vegetable or chicken broth
1 Tablespoon butter
2 Tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 1/4 cups vegetable or chicken broth
1 cup soy milk - I use whatever milk I have in the fridge
1/2 cup yogurt - I use low fat plain yogurt
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese
1. Place asparagus and onion in a sauce pan with 1/2 cup broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in blender/food processor and puree until smooth.
3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1/14 cups broth and increase the heat. Continue stirring until the mixture comes to a boil. You will see it slowly thicken.
4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired. (my favorite part)