Creamy Asparagus & Mint Soup

Since my last adventure with grilled asparagus salad, I had been itching to try the creamy Asparagus Soup which is considered to be a favorite way to devour the goodness of these stems. Its really easy to make, and there can be several variations that you can try. I chose to make a simple one with creamy white sauce mixed with onions, garlic and spices. Asparagus has a strong flavor by itself, so cream and mild spices help to tone it down a bit, accentuating it in a nice way. I chose to add a few mint leaves as well to give it a nice color, and a wonderfully fresh aroma!

I took inspiration from the traditional Cream of Asparagus soup recipe, and modified it a little to add the mild flavor of mint. I also reduced the cream a little to make it healthier, and substituted that with regular milk. With a touch of thyme, butter and black pepper, this asparagus soup is as refreshing to eat as it looks! Off this goes to Dee's Herb Mania featuring "Mint" this month!

Ingredients
Serves 4-6

2 tbsp + 1 tbsp butter
2 tbsp all-purpose flour
2 tbsp fresh cream (or whipping cream)
2 cups milk
3/4 pound fresh asparagus
1/2 white onion - chopped finely
2 cloves of garlic - chopped finely
3-4 mint leaves
water (as required)
salt and pepper - add to taste

Method
To make the white sauce, melt the 2 tbsp butter in a saucepan over low heat. Blend in the flour, salt and pepper. Stir until smooth. Then add the milk and cream, and allow to cook and thicken, all the while stirring constantly, so it does not stick or get burnt. Once it starts to bubble, remove from flame, give a final stir, and set aside to cool.

Take 1 tbsp butter in another wok; melt it, then saute the onions and garlic in it to it becomes soft and glazed.

Wash the asparagus and cut in 1/2-inch pieces. Cook asparagus in a small amount of boiling water until tender, about 5 minutes. Drain the cooked asparagus, and reserve the remaining liquid.

Set aside a few of the asparagus tips or pieces for garnish. Wash the mint leaves, and blend them with the cooked asparagus to form a smooth paste. Add the onion-garlic mixture to this, and blend again to make a smooth puree. Pass the puree through a food mill or press it through a sieve to remove smaller granules.

Now measure 1 cup of the cooking liquid and allow to boil on medium-heat; add water if needed. Then add the white sauce and pureed asparagus-mint mixture.

Heat thoroughly and check for taste; season with more salt and pepper if desired. Once done, remove from flame and allow to cool a little.

transfer the Asparagus soup into serving bowls. Garnish with a stalk or 2 of the reserved asparagus. Dash some more pepper on the top, or add some more cream if you like. Serve the hot and creamy asparagus soup with some breadsticks, and enjoy the goodness of the greens!

Have a wonderful July 4th weekend, and hope you have a great time with your bbq grills and your family & friends!

Related Recipes:
Tofu & Basil Thai Soup
Healthy Vegetable & Coconut-Milk Soup
Green Peas & Mint Soup
Restaurant-Style Creamy Tomato Soup

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