Now that we’re in asparagus season (oh joy!), I’m coming up with all kinds of ways to use the precious green stalks. This was the first time I’ve ever made Asparagus Soup, though. This soup would be perfect for a Springtime luncheon or first course at a dinner party, because it’s delicious, healthy and super easy to make.
I substituted 1/4 teaspoon of dried tarragon for the summer savory, which complimented the asparagus nicely. The soup is great garnished with a blanched stalk of asparagus or with a dollop of tangy sour cream.
-recipe from Bon Appétit Magazine
This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.
Yield: Serves 6
1 tablespoon butter
1 small onion, chopped
1 tablespoon all purpose flour
2 14 1/2-ounce cans chicken broth
1 pound asparagus, tough ends discarded, cut into 1-inch pieces
1 teaspoon dried summer savory
Sour cream or plain yogurt (optional)
Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.