Gluten Free Creamed Asparagus Soup

Dice asparagus into 2-inch pieces. Set tops of asparagus aside. Place broth, asparagus, and onion into a medium saucepan and bring to a boil. Lower heat to medium high, cover, and simmer for 15–20 minutes or until onions and asparagus are tender. Remove from heat and allow to cool. Pour vegetable and broth into a blender and puree well.

Meanwhile, pour olive oil, sweet rice flour, and pepper in a saucepan, whisking well to incorporate ingredients over medium heat. Slowly whisk in the milk and continue whisking until the white sauce is creamy and thick. Pour in the pureed vegetable base, blending well. Place the tops of the asparagus in the soup and simmer for 5 or so minutes until they become tender.

Serve garnished with sour cream, Greek yogurt or goat yogurt.