Asparagus Purée Soup

Ingredients

• Asparagus

  Raw

  1 lb or 453g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Mustard

  Prepared, yellow

  ¼ tsp or 1 packet or 1g

• Lemon zest

  1 tsp or 2g

Directions

1. Bring a large pot of well-salted water to a boil. Add the trimmed asparagus and blanch until bright green and just tender, 2–3 minutes. Transfer immediately to an ice bath to stop the cooking, then drain well.
2. In a large saucepan over medium heat, combine the blanched asparagus, onion, and garlic with about 1/2 cup of the vegetable broth. Cook, stirring occasionally, until the onion is tender, 5–8 minutes.
3. Transfer the mixture to a blender, add the remaining broth, and blend until very smooth. Return the purée to the saucepan.
4. Bring to a gentle simmer over medium-low heat, cover, and cook for about 20 minutes, stirring once or twice.
5. Stir in the mustard and lemon zest. Taste and adjust seasoning as needed, then serve warm.