1 lb young asparagus
3 tbsp butter
1 small yellow onion roughly chopped
1 tbsp all-purpose flour
2.5 cups vegetable stock or water
1 tbsp lemon juice
1 cup milk
1/2 cup light cream (I substituted 1 mashed ripe avocado... for a mild avocado taste but the same creamy texture)
salt and freshly ground pepper
How to proceed
1. Cut 1.5 inches off the tops of half the asparagus and set aside for a garnish. Slice the remaining asparagus.
2. Melt 2 tbsps of the butter in a large sauce pan and saute the sliced onion for 2-3 minutes until soft.
3. Add the asparagus and saute over low heat for 1 minute.
4. Stir in the flour and cook for 1 minute. Stir in the stock or water and lemon juice, and season with salt and pepper. Bring to a boil, half-cover the pan, then simmer for 15-20 minutes until the asparagus is very tender. (If crazy enough to use the avocado, mash and add at this point)
5. Cool slightly and then process the soup in a food processor or blender until smooth. (You may then press the pureed asparagus through a sieve. I usually skip it as I don't mind some texture)
6. Add milk to the mixture and heat gently for 3-4 minutes.
7. Melt remaining butter and saute the reserved asparagus tips gently for 3-4 minutes to soften. Add to the soup as garnish.
This recipe is adapted from the book "Vegetarian - the best ever recipe collection" by Linda Fraser. Give it a try, I assure you that you will not be dissappointed!
For those of you who have been following my tryst with the avocado, it is finally over! I have used up all those avocados in a variety of ways. The most successful ones are mentioned on this blog :)