My husband and I have what we call Jew stomachs. We're not super lactose intolerant, but if given the choice, we avoid cow milk when we can. Luckily, this soup gives you all the velvety satisfaction of a cream soup, without the bloat. (or the extra calories for that matter). There is some butter in the roux but since it's low in lactose, we can both enjoy it just fine.
It also freezes super well, so I've been taking full advantage of Asparagus season to make large batches. Then, when the fall hits, and all that's left at the market are roots and onions again, I'll still be able to warm up a bowl of spring.
Here it is relatively step-by-step. (oh baby).
It freezes extremely well, and holds together when reheated on the stove. I freeze in containers with a few of the asparagus tips in each one. Enough to have a couple in each bowl.
2 pds Asparagus
6 cups chicken stock
1 tsp salt
7 tbsp butter
6 tbsp flour
1/2 cup green onion finely chopped
egg yolk (optional)
1. Trim and cut the asparagus into 1/2 inch pieces, reserving the tips.
2. In large saucepan, boil chicken stock and salt (I use low sodium stock). Add asparagus tips and boil slowly for 5-8 min until just tender. Drain stock into a bowl and reserve tips.
3. In same saucepan, melt the butter, stir in flour and cook over low heat 1-2 min. Pour in stock and whisk till blended. Simmer till base comes to a boil, smooth and thick.
4. Continue to allow soup to simmer on low heat.
5. Melt the remaining two tbsp of butter in another skillet. When the foam subsides, add onions and asparagus stalks. Cook for about 3 min then add mixture into the soup base. Cook over low heat for about 15 min, or until asparagus are tender.
6. Puree soup in a blender, then strain back into pot. (No need to strain if using a Vitamix or something super powerful). At this point, it's already delicious, but if you want an extra touch of richness, see point 7.
7. With a whisk, blend egg yolk and add in a small amount of soup, keep adding soup till 1/2 cup has been added, then add mixture back into the bigger pot. Bring to a boil for another 30 seconds then remove from heat.
8. Top each bowl with a few asparagus tips, and serve hot or cold.