Asparagus and Zucchini Veloute with Parsley

Ingredients

• 1 16-oz. bunch asparagus
• trimmed and coarsely chopped
• 1 1/2 cups low-sodium vegetable broth
• 1 medium zucchini
• coarsely chopped (1 cup)
• 1/2 tsp. salt
• 4 Tbs. butter
• 4 Tbs. all-purpose flour
• 1/4 cup finely chopped fresh parsley

Instructions

1. Bring asparagus, broth, zucchini, salt, and 21/2 cups water to a simmer in medium saucepan.
2. Reduce heat to medium-low, and simmer 15 to 20 minutes, or until vegetables are tender.
3. Transfer to food processor or blender, and blend until smooth.
4. Melt butter in same saucepan over medium heat.
5. Stir in flour, and cook 3 to 5 minutes, or until browned.
6. Add pureed soup mixture, and cook over medium-low heat until soup is thickened.
7. Season with salt and pepper, if desired.
8. Serve sprinkled with parsley.