Cream Of Asparagus Soup

• 2 slices whole-wheat bread, cut into 1/2-inch cubes
• 1 pound asparagus, trimmed
• 1 teaspoon canola oil
• 1 onion, chopped
• 1 garlic clove, minced
• 1 cup Basic Chicken Stock or low-sodium chicken broth
• 1/4 cup finely chopped fresh parsley
• 1 1/2 cup water
• 1 cup evaporated fat-free milk
• 2 tablespoons whole-wheat flour
• 1 teaspoon fresh lemon juice
• Freshly ground pepper, to taste

1. 1. To prepare the croutons, preheat the oven to 300 F. Place the bread cubes on a baking sheet; bake unitl crisp and golden, 20-25 minutes.
2. 2. To prepare the soup, chop the top 4 inches of the asparagus spears into 1 inch lengths; chop the rest of the asparagus into 1/2-inch lengths; keep in separate piles.
3. 3. In a medium nonstick saucepan over medium heat, heat the oil. Saute the onion and garlic until the garlic is lightly browned, about three minutes. Add the 1/2-inch pieces of asparagus, the stock, parsely, and water; bring to a boil. Reduce the heat and simmer, covered, until the asparagus is very tender, about 20 minutes. With a slotted sppon, transfer the solids to a blender or food processor; puree, then return to the saucepan.
4. 4. In a small bowl, whisk the milk and flour until smooth; whisk into the asparagus mixture. Add the reserved asparagus; bring to a simmer, stirring constantly (do not let the soup boil). Reduce the heat and simmer, stirring often, about 15 minutes. Stir in the lemon juice and pepper. Serve, sprinkled with the croutons.

bread, canola oil, onion, garlic, chicken, fresh parsley, water, milk, flour, lemon juice, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/cream-of-asparagus-soup-50011455 (may not work)