Monday, April 26, 2010

Asparagus Soup

1 pound fresh asparagus
3/4 cup chopped onion
1 cup vegetable broth
1 tablespoon butter
1 teaspoon salt
1 pinch ground black pepper
1 cup soy milk
2 teaspoon lemon juice
1/4 cup grated Parmesan cheese

1. Place asparagus and onion in a saucepan with vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. Place vegetable mixture in an electric blender and puree until smooth.
3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir salt, and pepper into the butter.
4. Stir the vegetable puree and milk into the saucepan. Whisk in lemon juice. Stir until heated through, then ladle into bowls. Sprinkle with Parmesan cheese if desired.

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