Cream of Asparagus Soup

4 T butter
2 shallots, diced
3 T flour
1 clove garlic, minced
16 oz chicken stock
16 oz milk
1 lb fresh asparagus, trimmed to 1″ pieces
salt and pepper to taste

Melt butter in a large stock pot over medium heat.  Add shallots and saute until fragrant, about five minutes.  Add the flour and cook for three minutes, stirring constantly.  Add the garlic and cook two more minutes, stirring constantly.  Add the stock and milk and bring to a slow simmer.  Add the asparagus and continue simmering until the asparagus is tender.  Once the asparagus is tender, use an immersion blender (or food processor) and blend the soup until it’s thick, smooth and creamy.  Taste the soup and add salt and pepper as needed.


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