Creamy Asparagus Soup

My new Clean Eating magazine came in. Why I would choose to make a creamy soup as the weather starts to get warm is beyond me, but I did.

Let me start by saying that the soup was OK. Not bad, but it definitely lacked more flavor. I'm not incredibly chatty today, so let's get right to it.

These plus...

...these equals...

...a terrible picture of this.

Creamy Asparagus Soup
from Clean Eating April/May 2011

1.5 lbs asparagus
1 tbsp plus 1 tsp olive oil, divided
2 cloves garlic, minced
1 onion, diced small
1 tbsp whole-wheat flour
2 cups low-sodium chicken broth
1 cup water
2 medium white potatoes, peeled and roughly chopped
1 cup low-fat milk
1/2 tsp kosher salt

Garnish
6 tbsp finely chopped red bell pepper
6 oz. cooked crab meat
optional: basil and homemade croutons

For croutons (which I didn't make):
Heat tsp oil in a small saute pan over med-high heat. Add 2 slices multi grain bread (cut into 1/2-inch cubes) and toss lightly to brown, stirring constantly. Remove from heat and sprinkle with some parmesan cheese.

1. Wash asparagus and cut off the bottom 2 inches and discard. Peel lower half of stalks and cut into 1-inch pieces. Set aside.
2. Heat 1 tbsp oil in a large saucepan over med-high heat. Add onion and garlic and cook for 5 minutes or until onions begin to turn translucent. Mix in flour and cook for 2 more minutes, stirring occasionally. The gradually add the broth and 1 cup of water. Continue to stir and bring to a boil, about 5 more minutes.
3. Add potatoes and asparagus. Bring to a simmer and cover. Cook for 20 minutes, until asparagus is tender. Working in batches, transfer mixture to a blender and puree for 20 to 30 seconds. Return soup to pot (off heat) and blend in milk, salt and black pepper.
4. Top with whichever garnishes you choose.

I blended the milk in with the soup using an immersion blender, but just stirring it in would work just as well.
1/4 tsp ground black pepper