My Meatless Monday Menus

Creamy Asparagus Soup

We have a large asparagus bed and always look forward to enjoying this first spring vegetable. When I cut the spears for fresh eating or freezing, I rarely think of making soup. If you also hate to give up a "good vegetable" for soup, consider this...Cut only the top few inches to eat as a side dish and save the remaining long stems for this recipe.
 
Stems can be woody near the bottoms, but with this pureed recipe, almost all of the stem can be used.

We grow both green and purple asparagus. Both are green after they are cooked, but green is probably better for this soup.

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Creamy Asparagus Soup
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1 1/2 T olive oil
1 onion, peeled and chopped
2 - 3 cloves garlic, peeled and chopped
1 - 2 stalks celery, chopped
1/4 cup white wine
2 cups chicken or vegetable broth
1 bay leaf
8 oz. fresh asparagus
4 oz. Neufchatel (low fat cream cheese) 
1/2 cup milk
1/4 cup dry bread crumbs
1/3 cup shredded Parmesan or Romano cheese


In a medium saucepan over medium heat, heat the olive oil, then add the onion, garlic and celery and saute until soft. Stir in the wine and continue to cook until the wine is dissipated.

Stir in the broth, water, asparagus, and the bay leaf. Bring to a simmer and cook for 10 - 15 minutes, until asparagus is tender.

Remove the bay leaf and blend vegetables, along with remaining ingredients until smooth. Add more broth or water if needed for desired consistency. Taste, and adjust seasonings, as desired.

Enjoy!
Anita