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Bread canola oil onion garlic chicken fresh parsley water milk flour lemon juice freshly ground pepper
Viewed: 95 - Published at: 7 years agoIngredients
- 2 slices whole-wheat bread, cut into 1/2-inch cubes
- 1 pound asparagus, trimmed
- 1 teaspoon canola oil
- 1 onion, chopped
- 1 garlic clove, minced
- 1 cup Basic Chicken Stock or low-sodium chicken broth
- 1/4 cup finely chopped fresh parsley
- 1 1/2 cup water
- 1 cup evaporated fat-free milk
- 2 tablespoons whole-wheat flour
- 1 teaspoon fresh lemon juice
- Freshly ground pepper, to taste
Method
- 1. To prepare the croutons, preheat the oven to 300 F. Place the bread cubes on a baking sheet; bake unitl crisp and golden, 20-25 minutes.
- 2. To prepare the soup, chop the top 4 inches of the asparagus spears into 1 inch lengths; chop the rest of the asparagus into 1/2-inch lengths; keep in separate piles.
- 3. In a medium nonstick saucepan over medium heat, heat the oil. Saute the onion and garlic until the garlic is lightly browned, about three minutes. Add the 1/2-inch pieces of asparagus, the stock, parsely, and water; bring to a boil. Reduce the heat and simmer, covered, until the asparagus is very tender, about 20 minutes. With a slotted sppon, transfer the solids to a blender or food processor; puree, then return to the saucepan.
- 4. In a small bowl, whisk the milk and flour until smooth; whisk into the asparagus mixture. Add the reserved asparagus; bring to a simmer, stirring constantly (do not let the soup boil). Reduce the heat and simmer, stirring often, about 15 minutes. Stir in the lemon juice and pepper. Serve, sprinkled with the croutons.
