Asparagus is often regarded as one of the first signs of spring. Our simple and creamy Asparagus Bisque highlights the unique flavour of this seasonal vegetable.
3 cups (750 mL) sliced asparagus
2 cups (500 mL) canned chicken broth
1/4 tsp (1 mL) thyme, crumbled
1 clove garlic, halved
1 tbsp (15 mL) butter
1 tbsp (15 mL) flour
2 cups (500 mL) milk
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) grated lemon peel
1. Combine asparagus, broth, thyme and garlic in a large saucepan.
2. Bring to a boil over medium heat. Reduce heat and simmer, covered, for 10 minutes.
3. Puree asparagus mixture in batches in a blender, filling blender no more than half full for each batch; set asparagus mixture aside. Melt butter in a large saucepan over medium heat.
4. Add flour and cook, stirring, for 1 minute. Gradually whisk in milk. Bring to a boil, stirring frequently.
5. Stir in asparagus mixture, salt, lemon peel and nutmeg. Reduce heat and simmer, stirring frequently, until slightly thickened and heated through, about 5 minutes. Do not boil.
6. Ladle into small bowls. May be prepared in advance and refrigerated for up to 24 hours. Reheat soup over low heat. Serves 6 - 8 as a starter.
Recipe courtesy of Atco Blue Flame Kitchen