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Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
Asparagus Soup
 2 1/2 pounds Asparagus, trimmed and washed
4 tablespoons Butter
6 Scallions, chopped
3 tablespoons Oat Flour
7 cups Veggie Stock or Chicken Broth
1/2 cup Heavy Whipping Cream
1 teaspoon Grated Lemon Rind
Salt and Pepper to taste
Chop asparagus into small pieces. Sauté scallions and asparagus in butter. In a soup pot, add broth, asparagus and scallions. Boil on medium heat for approximately 35 minutes or until asparagus is soft. Stir in oat flour and then blend carefully in a blender or food processer. (Save a few pieces of asparagus for garnish on top of soup.) Pour blended soup back into pot and add rest of ingredients. Add salt and pepper to taste. Can be eaten warm or cold.
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