- 2 bags frozen asparagus, saute in 1 cup vegetable broth with a bit of garlic;
- in a separate pan, melt 1/4 cup butter, add 1/4 flour, whisk to make a paste, remove from heat.
- to asparagus add the four paste, 2.5 cups vegetable broth, a dash of salt and pepper, and 1/2 cup whole milk. Stir and let simmer.
An amazingly simple soup. I also think it would taste nice with rice added. I might try that next time, but I'll have to uncover more asparagus.
Next week I'll report on my attempts to consume the large amounts of frozen eggplant I recently uncovered. Meals will have to expand beyond curry in order for us to put a dent in my stash. Suggestions are welcome!
Thanks for reading!