If you’re looking for decently healthy soup just in time for autumn (in this hemisphere anyway!) then look no further. Asparagus is one of those veggies people tend to shy away from or rarely step out of realm of roasting/steaming but it’s a wonderfully versatile veg that is rich in vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium. Whew! You’d be crazy not to incorporate asparagus into your diet (if you haven’t already!). This recipe is slightly modified from my Cooking Light Light & Easy cookbook.
ASPARAGUS BLUE CHEESE SOUP
2 packages fresh asparagus spears
1 tsp. margarine/butter
1/3 c. chopped (sweet) onion
1 can low-sodium chicken broth (substitute vegetable broth if strictly vegetarian), divided (roughly 14oz)
1 1/2 cups milk
Crumbled blue cheese (I use a whole package, around 5 oz)
1/2 tsp salt (optional)
Freshly ground pepper (to taste)
- Lop off the ends (thickest area) of the asparagus stems and discard into your compost. Steam asparagus until cooked, set aside
- Melt butter in a small non-stick skillet, saute onion under tender but not brown
- Combine asparagus, onion and 1 c. of broth in blender. Process until smooth and liquidized. Remember to stop and scrape down the sides!
- Pour mixture into saucepan
- Add: remaining broth, milk, cheese & salt (optional)
- Cook over medium-low heat until cheese is melted
- Ladle into bowls, grind some pepper on top and enjoy!
For a more subtle flavor, use Gorgonzola cheese in lieu of blue
In the past I have used frozen asparagus with mixed results. If you can use fresh, do, but frozen is a decent substitute if you trim their stems.