Cream of Asparagus Soup
Makes: 6 cups (1.5 L)
Ingredients
- 2 tbsp (30 mL) canola oil
- 1/2 large sweet onion, chopped
- 2 cloves garlic, minced
- 1 lb (500 g) asparagus, woody ends discarded, cut in 2" (5 cm) pieces
- 1 1/2 cups (375 mL) vegetable or chicken broth
- 1/3 cup (75 mL) finely chopped fresh basil
- 1/3 cup (75 mL) finely chopped fresh parsley
- 1 tbsp (15 mL) cornstarch
- 1 can (354 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- salt and pepper to taste
- asparagus tips, finely chopped fresh parsley, basil and Parmesan shavings for garnish, if desired
Directions
Step 1:
Heat oil in large saucepan over medium heat. Add onion, garlic and asparagus. Cook for 5 minutes without letting vegetables brown, stirring occasionally. Add broth and continue cooking until asparagus is tender, about 5 minutes.
Step 2:
Add basil and parsley, increase heat to high and bring soup to a boil. Place cornstarch in bowl. Slowly add evaporated milk, stirring to remove any lumps. Gradually stir into soup and continue to cook until slightly thickened, 1-2 minutes. Remove from heat.
Step 3:
Carefully puree soup in blender in several batches. Return to saucepan and season with salt and pepper. Garnish as desired.
Tips
Soup can be served hot or chilled.
Variation: Substitute broccoli chopped in 1/2” (2.5 cm) pieces for the asparagus.