Funny Green Eggplant Soup

My poor mother got told by my sisters that I managed to make eggplant soup pea green. Actually I had made Asparagus Lemon Soup, it was the only vegetarian recipe I found and because I had no broth at all, I needed a soup with a lot of flavor. My yummy work is still in the fridge waiting for me to be like Eric Carmen.

1 pound fresh asparagus

3/4 cup chopped onion

1/2 cup vegetable broth

1 tablespoon butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper
1 1/4 cups vegetable broth
1 cup soy milk
1/2 cup yogurt
1 teaspoon lemon juice
1/4 cup grated Parmesan cheese

knife
saucepan with cover
blender
whisk
measuring spoons
measuring cups

Directions
1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.

2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.

3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.

4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Nutritional Information
Amount Per Serving Calories: 134 Total Fat: 5.7g Cholesterol: 15mg Powered by ESHA Nutrient Database