Creamy Asparagus Soup

Serves: 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 vege bouillon
• 1 tsp thyme

Instructions:

1. Trim tough ends from asparagus spears and cut into 1 inch lengths
2. Heat Earth Balance and olive oil in a large saucepan and gently cook onion until soft but not brown
3. Add asparagus pieces and cook for 5 minutes
4. Sprinkle flour over asparagus, stir well and cook on low for 3 minutes
5. Gradually add broth to pan, stirring constantly and bring to a simmer
6. Continue to simmer until broth is thickened and asparagus is cooked, approx 10 min
7. 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.
8. Optional: garnish the soup with a dollop of pesto or sprinkle with crispy croutons

Courtesy of Laura Knapp