Lisa Reed’s Asparagus Soup
- 1 bunch of asparagus
- 3 cups vegetable stock
- 4 tbsp butter
- 1 onion, chopped
- 3 tbsp all-purpose flour
- 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.
A dish created for head and neck cancer patients by Lisa Reed. HNCA appreciates Reed, an oral cancer survivor, sharing her recipes with so many others through the HNCA quarterly e-newsletter.
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