Special Diets

Creamy Asparagus Soup

• From: The Picky Eater

Ingredients

• 3/4 lb asparagus spears, trimmed and chopped in 1-inch pieces

• 4 cloves garlic, chopped

• 10 green onions, chopped

• 4 cups vegetable stock

• 15 oz chickpeas, rinsed and drained

• 1 cup flat parsley, chopped

• 1 Tbs olive oil

• 1 tsp lemon juice

• 1 Tbs pine nuts, toasted and finely chopped

• 6 Tbs freshly grated parmesean cheese (1 Tbs per bowl of soup)

• Garlic salt

• Black Pepper

Enjoy this creamy goodness as part of a healthy and light summer supper.

Directions

• Creamy Asparagus SoupIn a large pot, add olive oil, onions, and garlic over medium heat. Let mixture sweat, but do not let the garlic burn.
• Once the onions have turned translucent (about 5 min), add the stock and chickpeas. Increase heat to medium-high and allow come to a boil. Add asparagus and cook until tender but not limp. Stir in half the parsley.
• Blend ingredients. (I use a hand blender which worked great. Just take the pot off the heat and blend it in right in the pot! If you don’t have a hand blender, you can use a regular blender.) With a slotted spoon, scoop solid ingredients into a blender. Pour in half of the remaining broth. Blend until just smooth.
• Add lemon juice, parsley, and pine nuts. Continue to blend. (If you are using a regular blender, this is where you’d add the rest of the broth as well.)
• Add garlic salt and black pepper to taste
• Top each bowl with 1 Tbsp fresh parmesean cheese