Ingredients
- 1 tsp canola oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 2.5 lbs fresh asparagus, trimmed and cut into 1-inch pieces
- 2.5 cups reduced-sodium chicken broth
- 4 tbsp all-purpose flour, divided
- 3 cups fat-free milk, divided
- 2 tbsp butter
- 1 tsp Diamond Crystal kosher salt
- 1/8 tsp dried thyme
- 1/8 tsp pepper
- 1/2 cup half-and-half cream
- 2 tbsp white wine
- 1 tbsp lemon juice
Cook the Vegetables
In a large saucepan, get the oil hot over medium heat. Add the onion and cook for ~4-6 minutes, stirring until it’s tender.
Add the garlic; cook for one more minute.
Add the asparagus and broth, then bring it to a boil.
Reduce the heat and let it simmer, uncovered, for ~8-10 minutes.
The asparagus should be tender.
Blend the Soup
Pull the pot off the heat and let it cool down a bit. Transfer the mixture to a blender and process it until it’s smooth.
You can also use an immersion blender for this.
Make the Roux and Finish
In a small bowl, whisk 2 tablespoons of the flour and 1/4 cup of the milk until smooth.
Set this aside.
In the same large saucepan, melt the butter over medium heat. Stir in the salt, thyme, pepper, and the remaining 2 tablespoons of flour until smooth.
Cook this for ~45-60 seconds, until it’s a light golden brown. Gradually whisk in the cream, the rest of the milk, and the reserved flour mixture.
Bring it to a boil, stirring constantly.
Cook for ~1-2 minutes, until it has thickened.
Combine and Serve
Stir in the wine, lemon juice, and the blended asparagus mixture. Let it heat through completely.
Don’t let it boil again.
Fresh Asparagus Soup
Ingredients
- 1 tsp canola oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 2.5 lbs fresh asparagus, trimmed and cut into 1-inch pieces
- 2.5 cups reduced-sodium chicken broth
- 4 tbsp all-purpose flour, divided
- 3 cups fat-free milk, divided
- 2 tbsp butter
- 1 tsp Diamond Crystal kosher salt
- 1/8 tsp dried thyme
- 1/8 tsp pepper
- 1/2 cup half-and-half cream
- 2 tbsp white wine
- 1 tbsp lemon juice
Instructions
- Heat oil in large saucepan over medium heat; cook onion 4-6 minutes until tender.
- Add garlic; cook 1 minute.
- Add asparagus and broth; bring to boil, reduce heat and simmer uncovered 8-10 minutes until tender.
- Remove from heat, cool slightly. Blend until smooth.
- Whisk 2 tbsp flour with 1/4 cup milk; set aside.
- Melt butter in same pan. Add salt, thyme, pepper, remaining flour; cook 1 minute until golden.
- Gradually whisk in cream, remaining milk, and flour mixture. Bring to boil, stirring constantly; cook 1-2 minutes until thickened.
- Stir in wine, lemon juice, and blended asparagus mixture. Heat through without boiling.