Ingredients
- 2 pounds fresh asparagus spears
- 4 cups low sodium chicken stock
- 4 tablespoons Olive Oil
- 1/4 cup all-purpose Flour
- 2 cups Low Fat Milk
- 1/2 teaspoon Salt
- 1/2 teaspoon Thyme
- 1/4 teaspoon Pepper
Make it step by step
- Snap off tough ends of asparagus. Chop asparagus.
- Combine asparagus and chicken stock in a large saucepan (that can hold 8 cups); bring to a boil. Reduce heat; cover and simmer 6 minutes or until crisp-tender. Remove from heat; set aside.
- Heat oil and add flour, stirring until smooth in same large sauce pan. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in Thyme, salt and pepper.
- Stir in chicken stock and asparagus. Cook over medium heat until hot. In a blender puree’ half the soup contents. Add back to pot and cook another 5 minutes.
- Ladle into individual soup bowls; serve warm or chilled.
- I like to grate a little parmesan cheese on top when it is hot*
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Andrea, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.