Do you ever start making a meal with no ideas on what you’re actually going to end up with? I did this today at lunchtime. When staring into my pantry netted no appetizing ideas, I removed a package of asparagus from the freezer and started some water boiling in a saucepan. We’re out of noodles and I didn’t feel like making any, and I wasn’t much in the mood for sandwiches either…so as I stood there watching the asparagus steam, I decided to try–for the first time ever–my hand at cream of asparagus soup!
Here’s what I did, because it’s super easy and I’m sure glad I’ve found a way to get asparagus into my two youngest!
Mary’s Cream of Asparagus Soup
- 6 oz (half of a 12 oz pkg) frozen asparagus spears (or the fresh equivalent), steamed till tender (save the cooking water)
- chicken bouillon to fix 2-3 cups broth (or use prepared broth)
- one minced clove garlic
- 1 teaspoon minced onion
- 1 cup milk
- 1 cup shredded Cheddar or Co-Jack cheese
- 3-4 Tablespoons Great White Northern Bean flour
Remove steamed asparagus from saucepan and puree it till smooth, or use a food chopper to chop it fine. Add 2-3 cups water to the “asparagus water” and bring it to a boil, adding bouillon to dissolve, or prepared chicken broth. Add minced garlic and onion, and whisk in 3-4 TB bean flour till dissolved. Return pureed asparagus to pot and add milk and cheese. Stir and cook for 3-5 minutes, until soup has thickened and cheese has melted. Eat your hearts out.
If you don’t have bean flour, you could just thicken it with flour by removing 3/4 cup of the soup broth to a separate bowl and whisking in 2-3 TB flour till blended then adding it to the soup again…but the bean flour works marvelously and is so much healthier for your family!
Mmm! Wish we’d had leftovers. Oh–this recipe makes five big bowls full.