Heritage Asparagus Soup
This is a creamy soup that is a perfect recipe to celebrate Ontario asparagus. We especially love this because it’s a delicious way to extend the local season. Make it with fresh asparagus each May – June, or use frozen Ontario asparagus to pick up your spirits during our long, cold winter. This recipe was shared with us from Becky Barrie who grew up on an asparagus farm. This recipe was her mother's!
- 1 lb fresh or frozen Ontario asparagus chopped
- ¼ cup Ontario yellow onion chopped
- 2 cup chicken broth separated
- 2 tbsp butter or margarine
- 2 tbsp flour
- ½ teaspoon salt
- A dash of pepper
- 1 cup milk
- ½ cup sour cream or plain yogurt
- 1 tsp lemon juice fresh is best
- Optional: fresh chopped chives to garnish
- In a covered saucepan, cook the asparagus, onion and 1 cup of chicken broth. When the asparagus is just tender, use a blender and blend until smooth.
- In another saucepan, heat the butter/margarine, flour, salt and pepper and stir to combine into a paste.
- Whisk in the second cup of chicken broth. Add the pureed asparagus mixture and 1 cup of milk. Stir until boiling
- Stir a little of the hot soup mixture into sour cream or plain yogurt. Then, stir this back into the hot soup.
- Elevate the taste by stirring in the lemon juice.
- Serve hot and sprinkle with fresh chives to garnish