Asparagus Soup

• Wash and trim the asparagus reserving woody stems. Cut the tips in short pieces. Skip this step if the asparagus is fine.
• Add stems to the vegetable stock and boil for 20 minutes. Strain stock and discard stems.
• Add tips to minimal boiling salted water. Cook 5-10 minutes. Drain and set tips aside.
• Add butter to saucepan and sauté onion on low heat until soft. Stir in the flour and cook for 1 minute. Gradually whisk in reserved stock and bring to a boil. Cook for 2-3 minutes until thickened.
• Stir in cooked asparagus, lemon juice, coriander and salt and pepper to taste.
• Simmer for 10 minutes.
• Remove the saucepan from heat and cool slightly.
• Transfer to a food processor or blender, in batches if necessary, and puree.
• Return soup to the pan and add the milk. Simmer for 10 minutes.
• Add the half and half and heat through.

** Add extra milk or vegetable stock to make the desired level of thick liquid – IDDSI Level 2 (Mildly Thick) or IDDSI Level 3 (Moderately Thick).