Delicate flavor, lots of nutrition! Depending on how creamy you like your gluten-free cream of asparagus soup, you can use all milk or use part milk and part half and half.
Gluten-Free Cream of Asparagus Soup
1 pound Asparagus, trimmed and chopped
1 Pint Water
2 tablespoons Cornstarch
1 teaspoon Salt
1 Pinch Black Pepper, to taste
2 cups Milk
2 cups Milk, or half and half
2 tablespoons Butter or Margarine
If using fresh asparagus, wash the stalks, then bend near the bottom to break just above the tough part. Discard the tough part; chop the rest. Cook asparagus in boiling water in covered 2-quart saucepan until tender (just takes a few minutes once it’s boiling); drain, reserving 1/2 cup of the cooking liquid. Puree all but 1/2 cup of the cooked asparagus in blender or food processor with the 1/2 cup cooking liquid. Set aside.
In the same saucepan, combine cornstarch, salt and pepper; gradually stir in milk. Add butter and bring to a boil over medium-low heat, stirring constantly, and boil 1 minute. Stir in asparagus puree; blend well, then add reserved 1/2 cup asparagus. Heat through, stirring constantly, and serve.
Makes about 4 servings.