This recipe is great for people who must avoid wheat. You can make a roux with brown rice flour or oat flour and it comes out as well as regular whole wheat flour.

  • 3 Tbsp. light tasting olive oil
  • 3 Tbsp. whole wheat or brown rice flour
  • 1 1/2 quarts of chicken broth
  • 1 Tbsp. crushed garlic
  • 1 package of frozen cut up asparagus (16 oz)

Make a roux by heating the oil in a soup pot and then adding the flour, mixing well. Slowly add the broth, bit by bit, stirring well after each addition to avoid lumps. Add the garlic and bring to a boil. Add the asparagus and cook for 1/2 hour. Blend with a hand blender or regular blender to make a smooth soup.