Asparagus Bisque

By á-235

Ingredients

• 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

Details

Adapted from atcoblueflamekitchen.com

Preparation

Step 1

Combine asparagus, broth, thyme and garlic in a large saucepan. Bring to a boil over medium heat. Reduce heat and simmer, covered, for 10 minutes. 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. Add flour and cook, stirring, for 1 minute. Gradually whisk in milk. Bring to a boil, stirring frequently. 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. 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.