Asparagus Soup

Spring-Green Asparagus Soup

Prep: 25 min.

Cook: 25 min.

Ingredients:

3 cups water

1 tablespoon instant chicken bouillon granules

2 large stalks fresh lemongrass, cut into 2-inch pieces, or 2 teaspoons finely shredded lemon peel

2 tablespoons snipped fresh cilantro

1/4 teaspoon ground white pepper

1 pound fresh asparagus, trimmed and cut into 2-inch pieces

1 12-ounce can (1-1/2 cups) evaporated skim milk

2 tablespoons cornstarch

Dairy sour cream (optional)

Directions:

1. In a medium saucepan stir together water, bouillon granules, fresh lemongrass or lemon peel, fresh cilantro, and white pepper. Bring to boiling; reduce heat to low. Simmer, covered, for 15 minutes. Strain the liquid, discarding the solids; return the liquid to the saucepan.
2. Return liquid to boiling. Set aside a few of the asparagus tips for garnish. Add the remaining asparagus to saucepan. Reduce heat to low. Simmer, uncovered, for 8 to 10 minutes or until asparagus is tender. Remove from heat; cool slightly.
3. Carefully transfer the asparagus-broth mixture to a blender container. Cover and blend until smooth; set aside.
4. In the same saucepan gradually stir the evaporated milk into the cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. (The mixture may be slightly foamy.) Gradually add the asparagus mixture, stirring constantly. Heat through. 5. To serve, ladle the asparagus soup into soup bowls. If desired, swirl a little dairy sour cream into each serving and top with the reserved asparagus tips.

Makes 6 side-dish servings.

Better Homes and Gardens: Recipes