Low Fat Cream of Asparagus Soup
Last year, I arrived in Munich during "Spargelfest" (Asparagus Fest). Asparagus is my favorite vegetable, so I was in heaven.
Cream of asparagus soup (or spargelcremesuppe as the Germans call it) is one of my favorites. When I tried it in Germany their creamy version was too heavy for me. Good thing Munich had excellent beer to wash it down with.
Try my low fat version instead of the heavy cream version. The vegetables add a nice flavor, not to mention extra vitamins.
Prep time: 20 min; Total time: 20 min
Ingredients
- 2 tbsp. extra virgin olive oil
- 2 tbsp. flour
- 1 onion, diced
- 2 cloves garlic, minced
- 2 ribs celery, diced (optional)
- 1 medium potato, diced
- 1 qt. vegetable broth
- 1-2 c. asparagus
- Splash milk or soy milk
- Salt and pepper to taste
Begin by making a roux. In a large saucepan, mix oil and flour over medium heat.
Next, add your aromatics: onion, garlic, celery, and potato. Cover the saucepan and stir occasionally for about 5 minutes.
Add broth. Cut off the tips of the asparagus and reserve them for a garnish. Add the stalks of the asparagus into the saucepan and cook until tender. Then transfer the soup to a blender in batches and puree it until it is smooth. Pour the pureed soup back in the saucepan.
Steam the asparagus tips. Ladle the soup into bowls and add a few asparagus tips to each bowl as a garnish. Serve.
Tips
Add a pinch of nutmeg and/or a little bit (less than a teaspoon) of lemon zest to your soup if you
want.
After pureeing your soup, adding finely diced cooked mushrooms would taste good. Portabellas would be nice. I've made delicious dishes with asparagus in combination with oyster, morel, and portabella mushrooms.
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