This delicious spring soup is a great way to use one of the first fresh vegetables of the year. Eat as much as you like; asparagus is one of the most nutritionally well-balanced vegetables available. It is high in folic acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, thiamin, and other nutrients. Asparagus is also low in calories and is naturally free of fat and cholesterol.
1 pound asparagus, trimmed, cut into 1-inch pieces*
1 cup onion, medium dice
2 cups vegetable broth
1 tablespoon butter or Earth Balance
2 tablespoons flour
1 cup soymilk or whole milk
1/2 cup soy yogurt or regular yogurt
Salt and pepper
Bring the onion and asparagus to boil in one cup of vegetable broth. Simmer until the vegetables are tender. Place the mixture in a blender and puree until it is smooth (you can reserve several asparagus tips for garnish, if you wish). Melt the butter in pan and whisk in the flour. Cook for about 3 minutes. Do not let the butter brown. Whisk in the remaining vegetable broth a little at a time to avoid lumps. Bring to boil, add pureed vegetables, yogurt, and milk. Heat over medium heat until hot, stirring the whole time. Season with lemon juice, salt, and pepper.
*To clean asparagus, cut the bottom white part off. If spears are more than 1/2-inch thick, peel them to about 3/4 of the way to the top.