Craig has learned to eat a few spears of grilled or roasted asparagus to be polite if it is served at someone’s home, but he always says HE HATES ASPARAGUS. While grocery shopping on Saturday, the demo counter was preparing a cream of asparagus soup that all the shoppers were gushing over. I took a recipe card, and the soup indeed looked and smelled tasty. I was confident I could certainly make it healthier too.
Fast forward to the next night when we had our early Easter dinner. I thought it was so seasonal and would be perfect as a first course – if I could get the soup prepared with no one seeing the asparagus. But I got busted. So reluctantly my guys tried it. And they loved it. I mean Craig said at least three times he really, really liked it. It does not tasty asparagus-y but so creamy, fresh, with well-balanced flavors, but indeed is quite GREEN.
1 T unsalted butter
4 oz. shallots, coarsely chopped
2 lbs. fresh asparagus, cut into 1” pieces
4 cups no-fat, low-sodium chicken broth
2 t herbs de Provence
1/2 t salt
1/2 t white pepper
1 C 2% milk (or half and half or whipping cream) – using milk saves calories and tastes just fine
In a large saucepan, melt butter over medium-high heat. Add shallots and cook 5 to 7 minutes or until lightly browned, stirring frequently.
Add aspagagus, 1 1/2 cups broth, herbs de Provence, salt, and pepper; heat to boiling. Reduce heat to medium; cover and cook 10 to 12 minutes or until asparagus is tender. Remove from heat.
Using a stick blender, carefully puree until smooth (or you can puree in a blender on low speed). Add remaining broth and milk. Cook over medium heat to heat through.
You have to try this, especially if you need to convert an asparagus-hater.