Rev: Cream of Asparagus Soup (CL 2003 Annual)

[bobmark226]

I've been a good boy and dutifully working my way through the CL Annuals these days. I wouldn't call it a "Challenge," but I seem to be finding more recipes in the 2003 Annual than most recent years and find myself cooking a great deal from it lately.

Asparagus arrived in volume at the market last week, priced at $1.99 a pound. Bought it, stared at it dumbly for a few days, then went browsing for something to do with it other than my usuals.

This is a good, solid, lo-cal, low-fat cream soup, easily adapted to other vegetables (see variations) and the asparagus flavor was nice and lively. I used 2% milk rather than one and had no complaints about the creaminess.

(I did look for earlier threads. The list was daunting.)

BOB

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Cream of Asparagus Soup

For a vegetarian version, use vegetable broth in place of chicken broth. Garnish with thin asparagus spears for a graceful presentation.


3 cups (1/2-inch) sliced asparagus (about 1 pound)
2 cups fat-free, less-sodium chicken broth
3/4 teaspoon fresh thyme, divided
1 bay leaf
1 garlic clove, crushed
1 tablespoon all-purpose flour
2 cups 1% low-fat milk
Dash of ground nutmeg
2 teaspoons butter
3/4 teaspoon salt
1/4 teaspoon grated lemon rind

Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in a blender; process until smooth.
Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.

Cream of Carrot Soup: Substitute 2 cups baby carrots for asparagus. Omit bay leaf. Yield 4 servings (serving size: 1 cup).

CALORIES 112 (28% from fat); FAT 3.5g (sat 2g, mono 0.8g, poly 0.2g); PROTEIN 6.7g; CARB 13.4g; FIBER 1.1g; CHOL 13mg; IRON 0.6mg; SODIUM 765mg; CALC 152mg

Cream of Leek Soup: Substitute 3 cups sliced leek for asparagus. Substitute 3/4 teaspoon rosemary for thyme. Omit bay leaf.

CALORIES 131 (23% from fat); FAT 3.4g (sat 2g, mono 0.8g, poly 0.2g); PROTEIN 7.3g; CARB 18.3g; FIBER 1.3g; CHOL 13mg; IRON 1.5mg; SODIUM 759mg; CALC 178mg

Yield: 4 servings (serving size: 1 cup)

CALORIES 117 (27% from fat); FAT 3.5g (satfat 2g, monofat 0.8g, polyfat 0.2g); PROTEIN 8.9g; CARBOHYDRATE 14g; FIBER 2.5g; CHOLESTEROL 13mg; IRON 1.1mg; SODIUM 748mg; CALCIUM 163mg;

Cooking Light, APRIL 2002

[kcmo727]

Hi Bob, thanks for pointing this one out. I love asparagus but have never tried it in soup form so this might be a good place to start. I think you are right, 2002 (the year the 2003 Annual recipes came from)was a really great year for CL with many recipes that are now considered "classics", at least by the BB population. :)

[lollipop79]

I love love love asparagus soup. I have never tried this recipe, but I have used a similar one out of Better Homes and Gardens Cook Book. I throw in some slivered almonds for a little more protien and the flavors are really nice together.

[bobmark226]

Just a footnote here...On Friday, I found a generous pound of green beans lurking in my vegetable bin. I wasn't feeling inspired or energetic, so I decided to use the same recipe and replace the asparagus with them.

It was delicious, even better than the asparagus, I think. Because of the texture of the beans themselves, it was a bit "grainer" and less creamy than the original. On the other hand, the only other thing I did differently was to increase the grated lemon rind a bit, which gave it a really nice fresh Spring-like taste. Found it to be especially good right out of the fridge, too!

Also used the almonds suggested above to garnish, most excellent.

BOB

[Rae]

I use this recipe frequently. I freeze a bunch of asparagus, cut in pieces and packed in one pound bags, during spring and it makes the preparation even easier.

I tried using this recipe to make a cream of carrot soup, but I wasn't as impressed. It was OK, but it had almost more of a whipped texture than a velvety smooth one. The flavor was good and so I might try it again but use fewer carrots or maybe be a little more careful about the amount of time I blend it.

Great recipe though! Can't wait for the first asparagus so I can make it again.

[Pony]

I made this last night and really enjoyed it. I think I should have added a little more flour, b/c I would have preferred it to be a bit more thick. I will be making this again!