Serves: 6
Total Calories: 468

1 bunch asparagus spears (about 2 cups when chopped)
2 tablespoons olive oil
2 tablespoons oat flour (or other allowed flour)
4 cups low salt chicken broth
2 cups enriched rice milk
pinch nutmeg
3/4 teaspoon salt
fresh ground black pepper
1 teaspoon honey
1 more tablespoon oat flour (optional)
chopped parsley

Break off tough bottoms of asparagus and steam stalks until just tender. Cut off tips and reserve about 10 for garnish. Put the rest of the tips in a bowl and add remaining asparagus, cut into 1/2-inch pieces. Make a roux by heating the olive oil in a pot over medium heat. Add 2 Tbsp. oat flour and cook, stirring, about 2 minutes. Add 2 cups of the chicken broth and cook about 10 minutes, stirring frequently until sauce thickens up a bit. Add remaining chicken broth and rice milk and bring to a simmer. Add chopped asparagus and simmer about 10 minutes until very tender. Take pot off heat and puree the asparagus by ladling it out with some of the broth into a food processor or blender. Once pureed, return to soup pot. Place back on low heat; add nutmeg, salt, pepper, and honey. Bring to a simmer. If you like a slightly creamier soup (which I do), combine 1 Tbsp. oat flour with about 1/4 cup soup in a little bowl, blending thoroughly, and then add back to pot. Cook at a slow simmer about another 10 minutes until soup is creamy. Remove from heat, stir in parsley and asparagus tips, and serve piping hot.

Variations
• Cream of Broccoli: Substitute 2 cups lightly steamed broccoli, chopped small, for the asparagus.
• Cream of Spinach: Substitute one package frozen spinach for the asparagus.
• Cream of Celery: Substitute 2–3 cups steamed chopped celery for the asparagus.

Nutritional Facts:

Serves: 6
Total Calories: 468
Calories from Fat: 68

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Minestrone
Curried Pumpkin Soup
Creamy Red Pepper Soup
Cream of Asparagus Soup
Cauliflower Soup
Wild Mushroom Bisque
Mushroom Barley Soup
Corn Chowder
Tortilla Soup
Chicken Soup with Cornmeal Dumplings
Lemon Chicken Soup with Rice
Portuguese Kale Soup
Turkey Noodle Soup with Spinach
Vichyssoise
Gazpacho