Asparagus Soup


  • 8-9 sticks of asparagus, cut
  • 2 tsp. unsalted butter
  • 2 cloves, whole
  • 1/4 tsp. ground cinnamon
  • 1/2 onion, chopped
  • 1 1/2 tsp. rice flour
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. salt
  • 1 cup low-fat milk
  • 2 tsp. mozzarella cheese, grated

Boil the cut asparagus. In a saucepan, melt the unsalted butter and add the cloves, ground cinnamon, and chopped onions. Sauté the mixture until the onions have browned. Then add rice flour to the saucepan and sauté for another 2 minutes. Add black pepper, salt, and the boiled asparagus to the mixture. Stir well. Put the mixture in a food processor for 3-4 minutes or blend until smooth. Put the blended mixture into a pot on the stove. While on low to medium heat, add milk and mozzarella cheese to the soup. Stir and add water to desired consistency (thick or smooth soup). Serve hot and enjoy!



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