Cream of Asparagus Soup
Ingredients
- 1 pound asparagus spears baked or grilled
- 1 tablespoon garlic extra virgin olive oil
- 2 teaspoons garlic puree Gourmet Gardens
- salt to taste
- 1 small yellow onion diced
- 1/2 cup pearl couscous Substitute with orzo or other small pasta
- 2 1/2 cups chicken broth divided use
- 2 teaspoon Better Than Bouillon Chicken Base
- 1/2 teaspoon Better Than Bouillon Ham base
- 1 cup 1% milk
- 2 tablespoons low fat sour cream
- Cornstarch slurry
- Sliced green onion
Instructions
- Saute onion in olive oil.
- When translucent, place onion in blender.
- Add asparagus and 1 cup broth to the blender.
- Blend until smooth. Set aside.
- Bring 1 1/2 cup broth and the two bouillons to boil and add couscous.
- Cook for length of time on package instructions and stir as needed.
- When couscous is done, add the asparagus blend to the pan.
- Add milk and sour cream to blender (this helps get the remaining asparagus out)
- Blend, then and add it to the soup.
- Heat to a low boil. Add more chicken bouillon to taste.
- For a thicker soup, see note below.
- Garnish with sliced green onion.
Notes
Instructions for baking the asparagus:
Cut off woody ends of asparagus spears and discard
Cut spears into one inch pieces
Place the asparagus in an appropriate-sized baking dish (make sure asparagus is dry if you recently rinsed it)
Drizzle in 1 tablespoon of garlic extra virgin olive oil
Squeeze in two teaspoons of garlic puree (Gourmet Gardens)
Salt the asparagus lightly
Use a pair of tongs to toss and coat the asparagus
Bake in 400F oven for 12 to 18 minutes, depending on how thick the spears are
If you're not making the soup right away, freeze the asparagus and thaw it when you're ready to make soup.
Cut off woody ends of asparagus spears and discard
Cut spears into one inch pieces
Place the asparagus in an appropriate-sized baking dish (make sure asparagus is dry if you recently rinsed it)
Drizzle in 1 tablespoon of garlic extra virgin olive oil
Squeeze in two teaspoons of garlic puree (Gourmet Gardens)
Salt the asparagus lightly
Use a pair of tongs to toss and coat the asparagus
Bake in 400F oven for 12 to 18 minutes, depending on how thick the spears are
If you're not making the soup right away, freeze the asparagus and thaw it when you're ready to make soup.