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Cream of Asparagus Soup

Print Recipe
Servings 4 - 6 servings

Ingredients
  

  • 2 tablespoons butter
  • 1 med onion diced
  • 1 teaspoon sea salt
  • 2 cloves garlic minced
  • 1 cup asparagus washed, stem ends broken off and chopped rough
  • 2 sprigs fresh rosemary chopped finely
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 tsp fresh thyme chopped finely
  • 2 cups chicken stock
  • 1 cup half and half
  • salt and pepper to taste

Instructions
 

  • In a large pot, melt the 2 tablespoons of butter over medium/high heat
  • Add the onion and saute until softened
  • Add the garlic and saute one minute
  • Add the rosemary
  • Add the asparagus and saute until cooked completely and soft
  • Remove from heat and allow to cool
  • Place the mixture in a food processor and puree until smooth
  • Return the pot to medium/high heat and melt the 1/2 cup of butter
  • Whisk in the 1/2 cup of flour and cook 2 minutes
  • Add the thyme
  • Add the chicken stock and the pureed veggie mixture
  • Add the half and half and simmer over medium heat until heated through
  • Season with salt and pepper to taste
  • Serve warm