Puree of Asparagus Soup with Parmesan Twist
Puree of Asparagus Soup with Parmesan Twist
Ingredients
| 1 | pound |
asparagus
|
|
| ¾ | cup |
onions
chopped |
|
| 1 ¾ | cup |
stock
vegetable broth |
|
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
salt
|
|
| 1 | pinch |
black pepper
|
* |
| 1 | cup |
milk
2 % |
|
| 4 | ounces |
yogurt, plain
|
|
| 1 | teaspoon |
lemon juice
|
|
| ½ | tablespoon |
Parmesan cheese
|
* |
| ½ | tablespoon |
sour cream
|
|
| 4 | each |
Parmesan cheese
parmesan twist |
* |
Directions
Place asparagus and onion in a saucepan with ½ cup of vegetable broth. Bring broth to a boil, reduce heat and let simmer until the vegetables are tender.
Reserve asparagus tips for garnish. Place remaining vegetables in blender and purée until smooth.
Melt butter in the sauce pan; stir while adding flour, salt, and pepper slowly into the butter. Allow to cook for two minutes but do not let the flour brown.
Stir in the remaining 1¼ cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
Stir the vegetable purée and milk into the saucepan.
Whisk yogurt into mixture, followed by lemon juice, add parmesan cheese to taste and Stir until heated through.
Before serving garnish with a ½ Tsp of sour cream, asparagus tips and parmesan twist.
Recipe Serves: 6 - 8.0 oz Servings
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Nutrition Facts
Serving Size 237g (8.4 oz)
timoo7
1 Tablespoon of Salt is way too much.
Maybe it should be 1 Teaspoon of Salt. But do I know I made this soup and it was too salty.
timoo7
almost 10 years ago