- 1 pound fresh asparagus (I just assume that a bunch will add up to a pound, it doesn't have to be measured perfectly - ends cut off)
- 1 tablespoon canola oil
- 1/2 cup vegetable broth
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1 pinch ground black pepper
- 2 cups vegetable broth (once again, don't measure perfectly. If you are using cans, just use a couple of cans) or more if desired.
- 1 cup soy milk
- 1/2 cup plain yogurt
- 1 teaspoon lemon juice
- seasonings to taste (I use garlic and some chef shake. If I have herbs in the garden, I always pick some to add, usually parsley)
- grated Parmesan cheese
DIRECTIONS
- In saucepan, saute asparagus in canola oil until bright green. (be sure to remove the hard ends or your soup will turn out stringy)
- Add 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
- Place vegetable mixture in an electric blender and puree until smooth (or use your immersion blender, which is what I do).
- Melt butter in pan. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes.
- Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
- Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Sprinkle with Parmesan cheese if desired.
