HOT or COLD Healthy Cream of Asparagus Soup

Photo: Andrea

Ingredients

2 pounds fresh asparagus spears

4 cups low sodium chicken stock

4 tablespoons Olive Oil

1/4 cup all-purpose Flour

2 cups Low Fat Milk

1/2 teaspoon Salt

1/2 teaspoon Thyme

1/4 teaspoon Pepper

Preparation

Snap off tough ends of asparagus. Chop asparagus.

Combine asparagus and chicken stock in a large saucepan (that can hold 8 cups); bring to a boil. Reduce heat; cover and simmer 6 minutes or until crisp-tender. Remove from heat; set aside.

Heat oil and add flour, stirring until smooth in same large sauce pan. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in Thyme, salt and pepper.

Stir in chicken stock and asparagus. Cook over medium heat until hot. In a blender puree’ half the soup contents. Add back to pot and cook another 5 minutes.

Ladle into individual soup bowls; serve warm or chilled.

I like to grate a little parmesan cheese on top when it is hot*