Ingredients

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

Preparation

  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. 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. 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. 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.