Wednesday, May 29, 2013

Cream of Asparagus Soup

We've had an unusually cold spring with ice and snow storms even in late April. Today's forecasted high is in the low 60's with clouds making the day very gloomy and leaving the potential for rain unfortunately high. Soup sounds like a great meal for this family. This is the season for asparagus and even with the late spring and cool temperatures you can find it in abundance at the market. Here is today's recipe and the kids devoured it, asking for seconds and thirds! This can be made Harcombe friendly or gluten free by using corn or almond flour instead of whole wheat flour. This is one recipe we will certainly make again and so simple, too!


1/2 cup onions diced
1/2 cup celery diced
6 TBSP butter
6 TBSP whole wheat flour
3 cups skim milk
1 bunch asparagus, cut into 1 inch pieces
Dash of nutmeg
salt and pepper for seasoning

Dice the onions and celery and leave to the side. In a sauce pan, add the butter and melt. Once melted, stir in the flour. This will thicken the butter and make a paste. Add the milk one cup at a time, making sure the sauce thickens each time you add the next cup of milk. Finish by adding the asparagus, nutmeg, salt and pepper.  Let it cook for a few more minutes until the asparagus brightens in color. We served over homemade whole wheat bread or serve by itself. The homemade bread is a great and easy for that post soon to come!