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Gluten-Free Condensed Cream of Asparagus Soup
MAKES 2 TO 2½ CUPS
This favorite springtime soup is allergy friendly for all to enjoy. Use this recipe to replace commercial condensed soups. (One can of condensed soup equals about 11 ounces or 11⁄3 cups.)
For variety, replace asparagus with broccoli, celery, tomato paste or mushrooms.
See chart below.
1½ cups coarsely chopped raw asparagus spears, firmly packed
2 tablespoons olive oil or vegetable oil of choice
¾ cup gluten-free chicken stock or water, more as needed
3 tablespoons butter or vegetable oil of choice
3 tablespoons potato starch, rice flour or arrowroot
1½ cups milk of choice
¼ teaspoon salt
-Garlic powder and/or onion powder to taste, optional
1. Sauté asparagus in 2 tablespoons oil for 1 to 2 minutes or until lightly browned. Add stock and simmer until pieces are fork tender, about 4 minutes. Add more stock if liquid evaporates.
2. Purée asparagus and any remaining liquid in a food processor or blender. Set aside.
3. Make a roux by melting butter or oil over medium heat. Stir in starch and cook until mixture bubbles and thickens. Slowly add milk, stirring until ingredients are combined and roux is smooth.
4. Add asparagus, salt and spices, if desired. Simmer on medium heat for 1 to 2 minutes. Soup becomes very thick as it cools.
Madalene Rhyand is director of Living Without’s test kitchen.
Paciﬁc Natural Foods (paciﬁcfoods.com) offers condensed cream soups that are gluten free (they contain dairy).