Cream of Asparagus Soup


Serves: 6
Total Calories: 468

Ingredients

1 bunch asparagus spears (about 2 cups when chopped)
2 tablespoons olive oil
2 tablespoons oat flour (or other allowed flour)
4 cups low salt chicken broth
2 cups enriched rice milk
pinch nutmeg
3/4 teaspoon salt
fresh ground black pepper
1 teaspoon honey
1 more tablespoon oat flour (optional)
chopped parsley

Directions:

Break off tough bottoms of asparagus and steam stalks until just tender. Cut off tips and reserve about 10 for garnish. Put the rest of the tips in a bowl and add remaining asparagus, cut into 1/2-inch pieces. Make a roux by heating the olive oil in a pot over medium heat. Add 2 Tbsp. oat flour and cook, stirring, about 2 minutes. Add 2 cups of the chicken broth and cook about 10 minutes, stirring frequently until sauce thickens up a bit. Add remaining chicken broth and rice milk and bring to a simmer. Add chopped asparagus and simmer about 10 minutes until very tender. Take pot off heat and puree the asparagus by ladling it out with some of the broth into a food processor or blender. Once pureed, return to soup pot. Place back on low heat; add nutmeg, salt, pepper, and honey. Bring to a simmer. If you like a slightly creamier soup (which I do), combine 1 Tbsp. oat flour with about 1/4 cup soup in a little bowl, blending thoroughly, and then add back to pot. Cook at a slow simmer about another 10 minutes until soup is creamy. Remove from heat, stir in parsley and asparagus tips, and serve piping hot.

Variations
• Cream of Broccoli: Substitute 2 cups lightly steamed broccoli, chopped small, for the asparagus.
• Cream of Spinach: Substitute one package frozen spinach for the asparagus.
• Cream of Celery: Substitute 2–3 cups steamed chopped celery for the asparagus.

Nutritional Facts:

Serves: 6
Total Calories: 468
Calories from Fat: 68

This Cream of Asparagus Soup recipe is from the Whole Foods Allergy Cookbook Cookbook. Download this Cookbook today.




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