When it’s cold out, I crave soup. I saw an asparagus soup recipe a while back that looked good, but I wanted some creaminess to it, and I lacked some of the ingredients called for. So I added a bit of low fat milk to the soup, using ingredients I have on hand, and it was quite good. It’s super duper easy to make, super low fat/calories. Both Cliff and I liked it a lot, and even Joshua enjoyed it.
Since I just did with whatever I had on hand without following a recipe, all measurements are totally estimated.
Ingredients (makes 4 servings):
- 2 bunches of asparagus, cut into 2″ pieces (you can save the top to blanch separately and decorate the soup with it, or just throw it all in to make the soup)
- 1 small onion chopped
- chicken stock (2 1/2 to 3 cups)
- 1% milk (2/3 cup)
- 1 tablespoon of lemon juice
- 1/2 teaspoon of cumin
- salt, pepper, grapeseed oil
Heat a heavy bottom sauce pan, add grapeseed oil, and saute the chopped onion on medium heat for about 4 to 5 minutes.
Add cumin to onion, and cook another minute.
Add asparagus pieces and chicken stock, turn heat up high to bring to a boil. Once boiling, turn heat down to medium low and simmer for 5 minutes.
Let the soup mixture cool a bit, then puree the soup mixture in a blender.
Return the pureed soup back to the sauce pan, add milk to the desired creaminess. Heat the soup on medium low heat (do not boil). Add salt and pepper to taste. Stir in lemon juice. Serve as is, or add blanched asparagus top for decoration. If you have some sour cream or greek yogurt, I bet it’ll be really nice to add a dollop to the soup as well.