lunch

Yum. Asparagus soup and banana/oat muffin for lunch. I feel so healthy. Doubly healthy because I went out for a cycle this morning too - 10km. Go me!

Asparagus soup is funny, because it looks like it shouldn't taste nice - all pea green and creamy. It's only really because it looks like pea soup, and as we all know peas are the bane of existence. But it tastes yummy, all zesty and spicy (because I wasn't watching the amount of pepper - I was too concentrated on turning the pepper grinder) and asparagusy.

I got the recipe on all recipes. And for posterity I'm going to post it here too.



4 servings
Ingredients

1 pound fresh asparagus
3/4 cup chopped onion
1/2 cup vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup soy milk
1/2 cup yogurt
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese
Directions

Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.