Low Sodium Cream Of Asparagus Soup
|Unsalted butter/Margarine||2 Tablespoon|
|Yellow onion||1 Large, finely chopped to make 1 1/2 cup|
|All purpose flour||1 Tablespoon|
|Chicken stock/Low- sodium chicken broth||4 Cup (64 tbs)|
|Asparagus||1 1⁄2 Pound, washed, woody ends snapped off, cut into 1-inch pieces|
|Salt||1⁄2 Teaspoon (Or To Taste)|
|Ground white pepper||1⁄4 Teaspoon|
|2% milk||1 Cup (16 tbs)|
1. In a large saucepan, melt the butter over moderately high heat. Add the onion and saute for 5 minutes or until tender. Add the flour and cook until bubbly, stirring constantly. Whisk in the stock. Stir in the asparagus, salt, and pepper and bring to a boil. Lower the heat, cover, and simmer for 15 minutes or until the asparagus is very tender. Using a slotted spoon, remove 1/2 cup of the asparagus to a plate.
2. In a food processor or blender, in batches if necessary, puree the soup for 45 seconds or until smooth. Return soup to the saucepan, add the milk, and cook, uncovered, over moderate heat until hot, stirring frequently. (Do not let it boil.) Ladle soup into bowls and garnish with the reserved asparagus.