Asparagus Puree Soup
- 1 pound asparagus spears, trimmed and blanched
- ½ cup plus 2½ cups no-salt-added vegetable broth
- ½ onion, chopped
- 2 garlic cloves, chopped
- Pinch of dried mustard
- Lemon zest, to taste
- In a large saucepan, saute the asparagus, onion, and garlic in ½ cup broth until the onion is tender.
- Transfer the mixture to a food processor or blender.
- Add the remaining broth and puree until smooth.
- Pour the mixture into a pot and simmer, covered, for 20 minutes.
- Add the mustard and lemon zest.
Recipe by Fat Flush at https://fatflush.com/asparagus-puree-soup/
3.2.2885