Springtime Creamy Asparagus Soup

Fresh asparagus is one of the first foods harvested by most gardeners. The fresh taste is welcomed and long awaited by asparagus lovers everywhere. Roasted, steamed, and grilled are all popular ways to enjoy asparagus. If you want to indulge in a delicious, low-calorie soup, try Springtime Creamy Asparagus Soup. It tastes rich and yet it is not calorie heavy if you choose low-fat ingredients. I love this soup warm, but my friend likes it cold. Either way, it is delicious and it looks so pretty in your bowl.

1-pound fresh asparagus

3 cups water

1-cup low-sodium chicken or vegetable stock

2 cups milk

3 green onions

¼ teaspoon nutmeg

1/8-teaspoon ground cumin

1 ½ teaspoon salt

1-teaspoon black pepper

½ cup lite sour cream

3 tablespoons milk

2 level tablespoons cornstarch

Rinse the asparagus. Remove the hard, bottom ends.  Cut the tip end plus two or three inches of the stem from each pieces. Set aside.  In a large pot bring the water, stock, and salt to a gentle boil.  Break the remaining asparagus stalks into small pieces (about 2-cups) and boil until they are very soft.  Puree the stalks and cooking liquid with an immersion blender, or carefully puree in a blender until the mixture is very smooth.  Return to low heat and add the milk.  Stir in the spices.  Thinly slice the green onions, including the tops, and add to the soup mixture. Cut the remaining asparagus tips into 1/2-inch pieces (about 1-cup) and add to the soup.  Add the sour cream a few tablespoons at a time. Stir gently with each addition of sour cream to dissolve it into the soup.  Mix the 3 tablespoons of milk and cornstarch until thick and free of any lumps. Slowly stir into the soup until well blended.  On medium heat, cook the soup 3 – 4 minutes, stirring constantly to slightly thicken the soup.  Remove from the heat. Garnish each bowl with a dollop of soup cream and/or a drizzle of olive oil. Top with bacon bits for extra color.