Asparagus soup can become dull and muted when overcooked, but this creamy soup is brightened fantastically with the addition of lemon. Trim the asparagus tips and set them aside to add at the end of cooking, as a tender accompaniment that enriches texture, flavor, and color.
1 pound asparagus
2 tablespoons extra-virgin olive oil
½ sweet onion, chopped
4 cups low-sodium chicken stock
½ cup Homemade Rice Milk or unsweetened store-bought rice milk
Freshly ground black pepper
Juice of 1 lemon
1 Cut the asparagus tips from the spears and set aside.
2 In a small stockpot over medium heat, heat the olive oil. Add the onion and cook, stirring frequently for 3 to 5 minutes, until it begins to soften.
3 Add the stock and asparagus stalks, and bring to a boil. Reduce the heat and simmer until the asparagus is tender, about 15 minutes.
4 Transfer to a blender or food processor, and carefully purée until smooth. Return to the pot, add the asparagus tips, and simmer until tender, about 5 minutes.
5 Add the rice milk, pepper, and lemon juice, and stir until heated through. Serve.
Cooking tip: Make this soup up to three days in advance and store in the refrigerator. When ready to serve, heat in the microwave or on the stove top.
Per Serving Calories: 145; Total Fat: 9g; Saturated Fat: 1g; Cholesterol: 0mg; Carbohydrates: 13g; Fiber: 3g; Protein: 8g; Phosphorus: 143mg; Potassium: 497mg; Sodium: 92mg