Servings: 4
Ingredients:
1.5 lbs fresh asparagus
4 tablespoons margarine
2 Tbsp olive oil
1 onion (chopped)
1 Tbsp flour
4 C no chicken broth or broth made from a veg bouillon
1 tsp thyme
Instructions:
- Trim tough ends from asparagus spears and cut into 1 inch lengths
- Heat Earth Balance and olive oil in a large saucepan and gently cook onion until soft but not brown
- Add asparagus pieces and cook for 5 minutes
- Sprinkle flour over asparagus, stir well and cook on low for 3 minutes
- Gradually add broth to pan, stirring constantly and bring to a simmer
- Continue to simmer until broth is thickened and asparagus is cooked, approx 10 min
- Put all cooked asparagus and onion contents into a blender, add thyme, and blend until very smooth, or use an immersion blender and blend directly in the saucepan.
– CAUTION – if using a regular blender, be very careful not to fill to the top before blending as the hot mixture will expand and could spill out over the top. - Optional: garnish the soup with a dollop of pesto or sprinkle with crispy croutons
Recipe Courtesy of Laura Knapp