Cream of Asparagus Soup
A simple soup to celebrate the first garden produce of spring! Serve hot or cold, but savor it however you serve it!
Chopped (about 1 1/2 pounds). Save some of the best looking tips for garnish
(or half and half, if you want reduced fat. But why?)
Salt & Pepper
Cook the asparagus in enough stock to cover over medium heat until tender. Puree with an immersion blender, or in batches in a blender.
Melt the butter in your favorite soup pot, and blend in flour to make a roux. Stir in the cream and bring to a simmer over low heat, stirring constantly for about 3 minutes to thicken.
Stir in the asparagus puree and the remaining chicken stock, and simmer for another few minutes. Adjust seasoning to taste.
Serve hot or cold, garnished with a couple of asparagus tips.
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