 |
 |
 |
 |
 |
 |
 |
 |
Cream of Asparagus Soup
1 bunch of Asparagus (about 2 cups when cut up) - rinsed well
4 cups Skim Milk
Onion Powder, Garlic Powder, Salt, White Pepper and Nutmeg - to taste
2 tblsp. Corn Starch mixed with 1/4 cup cold Skim Milk
Cut the asparagus into thirds, discarding the tough bottom third.
Place the middle third pieces in a soup pot with the milk and bring to a simmer.
Be careful, do not let the milk boil over!
Meanwhile, cut the top third of the asparagus into bite sized pieces and set aside.
Once the milk is simmering, if possible, place the pieces you set aside in a strainer or double boiler steamer insert and place over the milk and cover.
If not possible, steam pieces in a separate pan until fork tender.
Once the top pieces are done, set them aside and remove the milk mixture from heat.
Puree milk mixture in a food processor or mill and return it to the pot. Bring the mixture back up to a simmer.
Season to taste and add the steamed pieces.
Just before serving, add corn starch mixture, stirring constantly until desired thickness has been reached.
Serve immediately.
Serving Suggestions
This soup is rich and delicate, it makes a wonderful first course or lunch. With the addition of a dollop of no-fat sour cream or some oyster crackers it becomes a masterpiece.
