Welcome in the Spring and gear up for St. Patrick’s Day with this pale green, luscious asparagus soup. For a quick garnish, top with some shredded fresh asparagus.
- 3 cups organic asparagus spears, cut into ½-inch slices (about 1 pound)
- 2 cups vegetable broth
- ¾ teaspoon minced fresh organic thyme
- 1 bay leaf
- 1 garlic clove, crushed
- 1 tablespoon whole wheat flour
- 2 cups low-fat organic soy milk
- Dash of grated nutmeg
- 1 teaspoon olive oil
In a large saucepan over medium-high heat, combine asparagus, broth, ½ teaspoon of the thyme, the bay leaf and garlic. Bring to a boil. Reduce the heat, cover and simmer 10 minutes, or until soft. Discard the bay leaf. Place the asparagus mixture in a blender and puree until smooth.
Place the flour in a medium saucepan and gradually whisk in the soy milk. Add the pureed asparagus and grated nutmeg and stir to combine. Bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes, stirring constantly. Remove from the heat and stir in the remaining ¼ teaspoon thyme, the oil, and ¾ teaspoon salt. Season to taste with more salt and pepper.