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April Asparagus

One of the earliest vegetables each spring, asparagus is delicious steamed, roasted or in a bisque
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.




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