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Ingredients:
- 1.5 lbs fresh asparagus
- Half stick of Earth Balance (4 tablespoons = half a stick)
- 2 Tbsp olive oil
- 1 onion (chopped)
- 1 Tbsp flour
- 4 C no chicken broth or broth made from a vege bouillon
- 1 tsp thyme
Instructions:
- trim tough ends from asparagus spears and cut into 1 inch lengths
- heat Earth Balance and olive oil in a large saucepan and gently cook onion until soft but not brown
- add asparagus pieces and cook for 5 minutes
- sprinkle flour over asparagus, stir well and cook on low for 3 minutes
- gradually add broth to pan, stirring constantly and bring to a simmer
- continue to simmer until broth is thickened and asparagus is cooked, approx 10 min
- put all cooked asparagus and onion contents into a blender, add thyme, and blend until very smooth, or use an immersion blender and blend directly in the saucepan
- CAUTION - if using a regular blender, be very careful not to fill to the top before blending as the hot mixture will expand and could spill out over the top.
- optional: garnish the soup with a dollop of pesto or sprinkle with crispy croutons
- Serves 4
Courtesy of Laura Knapp
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