Classic Creamy Asparagus Soup
|Canned salt free cut asparagus||420 Gram|
|Chicken stock||375 Milliliter (1 1/2 Cup)|
|Chopped fresh chives||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Ground nutmeg||1 Pinch|
|Skim milk||250 Milliliter (1 Cup)|
|Freshly ground black pepper||1|
1.Drain asparagus reserving 1/2 cup (125 mL) of liquid.
Place asparagus cuts, reserved liquid, stock, chives, garlic and nutmeg in a food processor or blender.
Process until smooth.
2.Transfer mixture to a saucepan.
Bring to the boil, reduce heat and stir in skim milk.
Heat gently, without boiling.
Season to taste with pepper.