Spa Cuisine: Fresh Asparagus Soup

Asparagus season is coming here in Michigan! What better way to celebrate the little green stalks than with a healthy, fresh asparagus soup?

According to the Michigan Asparagus Advisory Board (who knew there even was one?), asparagus is a nutrient-dense food which is high in folic acid and is a good source of potassium, fiber, vitamin B6, Vitamins A and C, and thiamin. It contains zero fat, zero cholesterol and is low in sodium. Asparagus has also been used in traditional folk medicine as a diuretic.

At only 134 calories and 5.7 grams of fat per serving, this yummy soup is a healthy indulgence and a great alternative to a heavier, cream-based soup.

Ingredients

• 1 pound fresh asparagus
• 3/4 cup chopped onion
• 1/2 cup vegetable broth
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 pinch ground black pepper
• 1 1/4 cups vegetable broth
• 1 cup soy milk
• 1/2 cup yogurt
• 1 teaspoon lemon juice
• 1/4 cup grated Parmesan cheese

Directions

1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Makes 4 servings.

Recipe and photo from Allrecipes.com.