Unlike my husband, who as a child secretly axed the asparagus in his mother’s garden so he wouldn’t have to eat it, I eat asparagus as often as I can. Here is the ultimate springtime soup for us asparagus lovers. Serve it in coffee cups for a cute touch. You can choose which herb you want to use in the soup; each is delicious. Or, try the variations for Broccoli Soup or Cauliflower Soup below.
Nutritional info: (Per serving) 105 calories; 12g protein; 2g total fat; 2g fiber; 12g carbohydrates; 5mg cholesterol; 730mg sodium
ON-DEMAND: Listen to Faith and Carol talk about this recipe, as well as others from Carol’s book.
Text excerpted from GLUTEN-FREE COOKING FOR TWO © 2017 by Carol Fenster. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Image © The Savory Palate.
- 1 (14 ounce) can (1-3/4 cups) gluten-free low-sodium chicken or vegetable broth, divided
- 1/4 pound fresh asparagus or 1/2 (10-ounce) package frozen
- 1 small leek white parts only, thoroughly cleaned, rinsed, and diced or 2 tablespoons diced onion
- 1 teaspoon unsalted butter or buttery spread
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon (dash) freshly ground black pepper
- 1/2 teaspoon chopped fresh herbs (dill, tarragon, thyme, or chives) plus extra for garnish
- 1-1/2 teaspoons sweet rice flour or 3/4 teaspoon cornstarch
- In a medium saucepan, bring half of the broth, the asparagus, leek, butter, salt, and pepper to a boil over high heat. Reduce the heat to low and simmer, covered, for about 5 minutes, until the asparagus and leek are tender.
- With a slotted spoon, transfer the asparagus and leek to a blender. Add the remaining broth, the herbs, and rice flour and puree for about 1 minute, until the mixture is very smooth.
- Transfer the mixture back to the pan and cook the soup over medium heat until it is slightly thickened, 3 to 5 minutes. Serve immediately, garnished with fresh herbs.
Use this recipe as a template for any gluten-free vegetable soup. Here are Carol's variations:
Cream of Broccoli Soup: Replace the asparagus with the same amount of 1-inch chunks of fresh or frozen broccoli. Proceed as directed. This variation is an excellent way to use up broccoli spears that have been trimmed from the florets.
Per serving: 110 calories; 12g protein; 2g total fat; 3g fiber; 12g carbohydrates; 5mg cholesterol; 744mg sodium
Cream of Cauliflower Soup: Replace the asparagus with the same amount of 1-inch chunks of fresh cauliflower. Use 1 teaspoon grated Parmesan cheese or soy Parmesan and 1/16 teaspoon (pinch) grated nutmeg in place of the fresh herbs. Proceed as directed.
Per serving: 120 calories; 13g protein; 3g total fat; 2g fiber; 12g carbohydrates; 7mg cholesterol; 730mg sodium
