Creamy Asparagus Bisque
- 1 pound asparagus
- 1½ teaspoons butter
- 1 small onion, finely chopped
- 3 cups chicken broth
- ½ cup fat-free evaporated milk
- 1⅔ tablespoons chopped fresh parsley, divided
- 1 teaspoon fresh lemon juice
- ½ teaspoon salt
- ⅛ teaspoon 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.