In spring we see lots of fresh asparagus in the market, so it's the perfect time to try this delicious, creamy soup - without the cream. Its healthy, filling and suitable for diabetics and those watching their weight.
1 small onion (or half large onion), finely sliced
1-2 teaspoon olive oil
1 tablespoon butter
2 tablespoon whole wheat flour
1 cup milk of your choice
1 cup vegetable or chicken stock OR 1 cup water and 1 stock cube
Salt and pepper to taste
Wash the asparagus. Cut the woody lower part of the stalk at the point of least resistance. Separate the tips (for garnishing). Cut the stalks into one inch pieces.
Sometimes we end up throwing out a lot of asparagus with the woody ends. So what I like to do is, just cut off half an inch from the end and throw it away as that is quite hard. Then the rest of the woody part, I just peel off the skin with a peeler and use the inner softer part.
Heat the oil in a pressure pot (or regular pot) and add garlic and onion.
Saute the onion till transparent. Add the asparagus.
Add the stock and some salt.
Cover it and allow to cook till asparagus is soft. If cooking in a pressure cooker, cook till one whistle. In a regular pot, it may take about 15 minutes.
Once done, allow it to cool a little before blending to a smooth puree.
In another saucepan, add one quarter of the butter and saute the asparagus tips till slightly crunchy. Keep aside.
Add rest of the butter and once it melts, add the flour and mix it well, preventing lumps.
Now add the milk a little at a time, stirring consistently. You may add some stock or water to adjust consistency if it is getting too thick.
Once it boils, switch to lowest heat setting, add the pureed asparagus and mix well. Just heat through; do not boil.
Check salt. Season with pepper. Serve hot, garnished with the asparagus tips.