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Category: Recipes
Prep Time: Cook Time: Total Time:
1 Lb fresh Asparagus
¾ Cup chopped Onion
1 ¾ Cup Vegetable Broth
1 Tbsp Butter
2 Tbsp All Purpose Flour
1 Tbsp Salt
1 Pinch Ground Black Pepper
1 Cup Milk 2%
4 oz Yogurt Plain
1 Tsp Lemon Juice
½ Tsp Parmesan Cheese
½ Tsp Sour Cream
4 Each Parmesan twist
1. Place asparagus and onion in a saucepan with 1/2 cup of vegetable broth. Bring broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. Reserve asparagus tips for garnish. Place remaining vegetables in blender and puree until smooth.
3. Melt butter in the sauce pan; stir while adding flour, salt, and pepper slowly into the butter. Allow to cook for two minutes but do not let the flour brown.
4. Stir in the remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
5. Stir the vegetable puree and milk into the saucepan.
6.Whisk yogurt into mixture, followed by lemon juice, add parmesan cheese to taste and Stir until heated through.
7. Before serving garnish with a ½ Tsp of sour cream, asparagus tips and parmesan twist.
Recipe Serves:
6 - 8.0 oz Servings
For more recipes from the top chefs at Brookdale's senior assisted living communities visit:
http://www.brookdaleliving-dot-com/ultimate-chef-america.aspx
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Puree of Asparagus Soup with Parmesan Twist
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Category: Recipes
Prep Time: Cook Time: Total Time:
1 Lb fresh Asparagus
¾ Cup chopped Onion
1 ¾ Cup Vegetable Broth
1 Tbsp Butter
2 Tbsp All Purpose Flour
1 Tbsp Salt
1 Pinch Ground Black Pepper
1 Cup Milk 2%
4 oz Yogurt Plain
1 Tsp Lemon Juice
½ Tsp Parmesan Cheese
½ Tsp Sour Cream
4 Each Parmesan twist
1. Place asparagus and onion in a saucepan with 1/2 cup of vegetable broth. Bring broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. Reserve asparagus tips for garnish. Place remaining vegetables in blender and puree until smooth.
3. Melt butter in the sauce pan; stir while adding flour, salt, and pepper slowly into the butter. Allow to cook for two minutes but do not let the flour brown.
4. Stir in the remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
5. Stir the vegetable puree and milk into the saucepan.
6.Whisk yogurt into mixture, followed by lemon juice, add parmesan cheese to taste and Stir until heated through.
7. Before serving garnish with a ½ Tsp of sour cream, asparagus tips and parmesan twist.
Recipe Serves:
6 - 8.0 oz Servings
For more recipes from the top chefs at Brookdale's senior assisted living communities visit:
http://www.brookdaleliving-dot-com/ultimate-chef-america.aspx
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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