Makes about 4 servings
Ingredients:
2 tablespoons butter
2 pounds asparagus, trimmed
1 small onion, finely chopped
Salt and freshly ground pepper
3 tablespoons all purpose flour
½ teaspoon ground coriander
2 14.5 ounce cans chicken broth
½ cup milk or half and half (I used half and half because I had some on hand and it gave the soup I nice consistency)
Olive oil
1 tablespoon lemon juice
Directions:
Preheat grill pan or grill to medium heat. Drizzle asparagus with olive oil and sprinkle with salt and pepper. Grill spears for about 2 minutes, turning once. Remove from grill. Set aside ¼ of the spears. Slice remaining spears in ½ inch rounds and set aside.
For soup, in a large saucepan melt the butter over medium heat. Cook onion in butter for 5 minutes, until soft and translucent. Add salt and pepper. Sprinkle flour on onions; cook and stir for 1 minute. Stir in coriander. Slowly whisk in chicken broth. Add ½ inch asparagus rounds. Bring soup to simmering and simmer uncovered for 10 minutes, until thickened, stirring occasionally.
Using a submersion stick blender, or you can transfer batches of the soup to a blender, puree soup until smooth. Stir in milk and heat through. Cut reserved asparagus spears in 2 inch pieces. Stir asparagus pieces and lemon juice into soup.
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