Lisa Reed’s Asparagus Soup

  • 1 bunch of asparagus
  • 3 cups vegetable stock
  • 4 tbsp butter
  • 1 onion, chopped
  • 3 tbsp all-purpose flour
  • ¼ tsp ground coriander
  • 1 tbsp lemon juice
  • 2 cups milk
  • 6 tbsp half and half
  • Salt and pepper
    1. Wash and trim the asparagus reserving woody stems. Cut the tips in short pieces. Skip this step if the asparagus is fine.
    2. Add stems to the vegetable stock and boil for 20 minutes. Strain stock and discard stems.
    3. Add tips to minimal boiling salted water. Cook 5-10 minutes. Drain and set tips aside.
    4. 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.
    5. Stir in cooked asparagus, lemon juice, coriander and salt and pepper to taste.
    6. Simmer for 10 minutes.
    7. Remove the saucepan from heat and cool slightly.
    8. Transfer to a food processor or blender, in batches if necessary, and puree.
    9. Return soup to the pan and add the milk. Simmer for 10 minutes.
    10. 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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