Today I wanted to resurrect this recipe from the archive while I'm working on my e-cookbook. It's one of my favorite soup recipe: it's tasty and very easy to make. And perfectly in season - for most of you anyway!
I don't know about you but for me asparagus really are the veggies that scream Spring. I see so many Spring recipes and outfits on blogs, Pinterest and Instagram that I find myself believing that it's Spring for me too. Whereas it's not. I leave on the other side of the world remember? So for me, it's Fall and soon...the dreaded winter. Did I ever mentioned that I really really can't handle cold temperatures? My body really isn't made for this. I don't even know how people in Canada or say...Sweden survive. I would die instantly. I'm the kind of girl who freezes even when wearing ski pants and socks and several sweaters. Anyway, all I wanted to say is that the Australian weather is not that bad, so I should be fine. At least, I hope so. Maybe my body got used to the casual 80F we have here during Fall.
Oops looks like I got lost in digression again. Let's focus on that Skinny Cream of Asparagus Soup, shall we?
1. Is this soup delicious yet healthy? Absolutely!
2. Does it calls for heavy cream? Absolutely not! I used evaporated milk (again) to lightened up this one and the result is a very tasty soup, full of flavors.
I really love it! Too bad asparagus aren't really in season for me...
Skinny Cream of Asparagus Soup
- 1 tbsp butter I used unsalted
- 1 onion chopped
- 3 bunches fresh asparagus about 20 spears
- 2 cups chicken stock salt reduced
- ½ cup fat free evaporated milk unsweetened condensed milk
- The juice of one lemon
- salt to taste
- ¼ cup shaved parmesan to top - optional
Prepare asparagus. Remove though ends then chop them.
Heat a soup pot on medium heat. Melt butter and add onions. Cook for about 2 minutes, stirring regularly.
Add asparagus and cook for about 2-3 minutes, stirring regularly.
Stir in chicken stock and cook uncovered for about 10 minutes or until asparagus are super tender.
Remove from the heat and, using an immersion blender, blend until totally smooth. Stir in evaporated milk and lemon, and mix well.
Serve in bowls and top with freshly cracked pepper and shaved parmesan.
If you don't have an immersion blender, use a regular blender. Let the soup cool down before blending it though.
If you like your soup very thick, add a chopped potato along with the asparagus and the onion.