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Cream of Asparagus Soup

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Cream of Asparagus Soup

Adapted from a Cooking Light Recipe

3 cups sliced Asparagus
2 cups Vegetable Broth
¾ tsp Fresh Thyme
1 Bay Leaf
1 Garlic Clove, crushed
1 Tbsp Flour
2 cups Milk
2 tsp Butter
¾ tsp Salt
¼ tsp Grated Lemon Rind

Combine asparagus, broth, ½ tsp 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 blender and process until smooth. Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add puréed asparagus mixture, stirring to combine. Bring to a boil. Reduce heat, simmer 5 minutes. Remove from heat and stir in remaining thyme, butter, salt and lemon rind. Serve with toasted baguette slices.

Find more great food and wine pairings or cocktail recipes here at the BLOG of Table & Vine.

 

Asparagus Cooking with Table & Vine Table & Vine recipes
June 11, 2020 Steve Smith

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