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Asparagus Soup

Asparagus Soup

Asparagus Soup


2 Lbs. fresh asparagus

Cooking spray

1 Tbsp. butter

1/4 Cup minced onion

1/4 Cup fresh parsley

1 Tsp. ground coriander

1 Tablespoon Flour

2 1/2 Cups chicken broth

1/2 Cup milk

2 to 3 Tsp. lemon juice

white pepper to taste

lemon slices


Snap off tough ends of asparagus. Remove scales from stalks with vegetable peeler. Cook asparagus covered in boiling water 10 minutes, or until tender. Cut about 2 “ from top of asparagus and reserve. Set stalks aside. Coat a large saucepan with cooking spray, add butter and place ever medium. Heat until melted. Add onion, parsley & coriander to saucepan. Sauté until tender. Reduce heat to low and add flour, cook 1 minute, stirring constantly. Gradually add chicken broth. Cook for 5 minutes. Stirring constantly. Remove from heat, add reserved asparagus stalks. Pour broth mixture into a blender container and process until smooth. Pour mixture into heavy saucepan. Stir in skim milk and reserved asparagus tips add lemon juice + pepper. Cook until thoroughly heated. Garnish with lemon slices. Yield is 4 cups.





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