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April Asparagus

One of the earliest vegetables each spring, asparagus is delicious steamed, roasted or in a bisque
asparagus
What says spring like asparagus? Here's a way to enjoy the vegetable in a bisque. Photo: Metro Creative Connection

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.

 

ASPARAGUS BISQUE

 

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

Pinch nutmeg

 

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





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