Creamy Asparagus Bisque
From Soap Opera Café, by Robin Mattson
1½ teaspoons butter
1 small onion, finely chopped
3 cups chicken broth
½ cup evaporated skimmed milk
1 Tablespoon plus 2 teaspoons chopped fresh parsley
1 teaspoon fresh lemon juice
½ teaspoon salt
⅛ teaspoon freshly ground black pepper
Remove and discard the tough stem ends from the asparagus. Remove the tips and set aside. Cut the asparagus spears into 1-inch pieces.
In a small saucepan with enough boiling water to cover, cook the asparagus tips for 1 to 2 minutes, until just tender but still firm and bright green. Drain and rinse under cold running water; drain well. Set the asparagus tips aside for garnish.
Coat the inside of a large non-stick saucepan with non-stick cooking spray. Add the butter and melt over medium heat. Add the onion and cook until softened, 3 to 5 minutes.
Pour the stock into the pan and bring to a boil. Add the cut asparagus spears, cover, and cook until the asparagus is soft, 5 to 7 minutes. Strain the asparagus, reserving the cooking liquid. Transfer the asparagus to a food processor or blender. Add 1 cup of the reserved cooking liquid and puree until smooth.
Pour the puree back into the saucepan and stir in the remaining cooking liquid. Whisk in the milk and 1 tablespoon of the parsley. Cook over medium heat, stirring, until heated through. Stir in the lemon juice, salt, and pepper. Serve hot, garnished with the asparagus tips and remaining parsley.
Makes 6 servings.