Gluten Free Creamed Asparagus Soup

Ok....I give in. Mother Nature is throwing storms, rain, cold, and snow at me despite my insistent rebelling. After my husband got muddy, wet, and cold on a dirt bike riding trip...and I got dirty, wet, and cold cleaning out the horse barn today we both are in need of some nice hot fiber and nutrient dense soup. Oh and did I mention how low calorie and healthy this stuff is?  Well...consider it mentioned. So while doning my warm fuzzy pink socks I am whipping up some surprisingly tasty green vegetable soup.

So how do we turn this:

Into this?

Read on my friends and you will see :)

Take one of these and dice up 1/2 cups worth.

Now take 1 pound asparagus, chop off the bottoms and throw away, then cut into 2" pieces. Keep the tops and set aside.

Now throw the 1/2 cup diced onion, asparagus pieces, and 2 cups chicken (or vegetable broth if you want this dish vegan). Heat on high and bring to a boil. Once boiling, reduce heat to moderate high, cover, and simmer for 15-20  minutes until onion and asparagus are tender.

Now, set aside and allow to cool for a bit. Place in a blender and puree well. Meanwhile, pour 2 tablespoons olive oil in a pot. I just used the same pot I boiled the veggies in, I just rinsed it out. Then add 1/8 teaspoon fresh ground black pepper, and 2 tablespoons sweet rice flour.

Now take a cup of this (milk if you couldn't tell ;)

  whisk it in on medium heat. Keep stirring continuously until white sauce is nice, thick, and creamy. Then pour in your pureed vegetable base and mix well. Now you can use the tops of the asparagus for garnishing, or placed them in the soup and simmer for 5-10 minutes until they become tender to give the soup a bit of texture. Salt to taste and garnish with sour cream, greek or goat yogurt.

You will have to take my word....it may be green,  but is is most definitely delish.

Creamed Asparagus Soup

1 pound asparagus

1/2 cup onion diced

2 cups chicken or vegetable broth

2 tablespoons olive oil

2 tablespoons sweet rice flour

1/8 teaspoon freshly ground black pepper

1 cup milk or almond milk

salt to taste

sour cream, greek or goat yogurt for garnishing

Dice asparagus into 2 inch pieces. Set tops of asparagus aside. Place broth, asparagus, and onion into a medium saucepan and bring to a boil. Lower heat to medium high, cover, and simmer for 15-20 minutes or until onions and asparagus are tender.  Remove from heat and allow to cool. Pour vegetable and broth into a blender and puree well. Meanwhile, pour olive oil, sweet rice flour, and pepper in a saucepan whisking well to incorporate ingredients on medium heat. Slowly whisk in 1 cup milk and continue whisking until white sauce is creamy and thick. Pour in pureed vegetable base blending well. Place the tops of the asparagus in the soup and simmer for 5 or so minutes until they become tender.