Cream Of Asparagus Soup

This is my most favourite way to make creamy asparagus soup with very few ingredients.

Ingredients

Asparagus - 1 pound
Water
Chick pea flour or gluten free flour - 2 tbsp
Butter - little over 2 tbsp (30g)
Coconut cream or milk - 400ml can
Salt & Pepper to taste


1. Chop off the bottom woody portion of the asparagus. Take off about an inch at the bottom. Chop the remaining part into 2 inch segments.

2. Put chopped asparagus in a pot and add enough water to immerse the asparagus. Bring to a boil and simmer for 7 to 10 minutes

3. In a saucepan heat butter on medium low heat.  Add flour and mix well. Add salt and pepper.  Add coconut cream or milk and mix well with a whisk.  Once it starts bubbling turn off heat.

4. Check the asparagus to see if its done.  Drain the asparagus. Set aside the water.  Puree the asparagus in a blender until smooth.  If you like you may set aside some asparagus tips for garnish.

5.  Add pureed asparagus and the creamy sauce to the boiled asparagus water. Add salt and pepper to taste. Mix well and reheat. Once the soup is hot enough its  ready to serve.

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