Time flies when you’re having fun. Today is For the Love of Cooking’s one year anniversary. This has been a wonderful journey for me. Not only have I become a much better cook, I have organized my recipes and met some wonderful people who love food as much as I do. Thank you so much for visiting my blog, trying my recipes and leaving comments. I really appreciate each and every one of you.
On to the soup… I got this recipe out of a Cooking Light magazine years ago. It’s really easy to make and tastes so good. It’s full of flavor and delicious without being full of fat and calories. I pair it with a tossed salad and crunchy, crusty bread. It’s a perfect lunch or light dinner. We all love it, especially my daughter, who had two bowls.
- 3 cups of asparagus, cleaned with ends removed and sliced into thirds
- 2 cups of vegetable or chicken broth (I used chicken broth)
- 1/2 tsp of dried thyme
- 1 bay leaf
- 1 garlic clove, minced
- 1 tbsp flour
- 2 cups of low fat milk
- Dash of nutmeg
- 2 tsp of butter
- Sea salt and fresh cracked pepper to taste
- Zest of one lemon
In a large Dutch oven over medium heat, combine asparagus, broth, thyme, bay leaf and garlic; bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Discard bay leaf. Using a blender or an immersion blender, blend until completely smooth. Keep soup in the blender (or pour into a bowl if using an immersion blender) and set aside.