Cream Of Asparagus Soup

This recipe is one of our favorite soups to make from scratch.  It is creamy, rich and tasty.  If you love asparagus, you will love this soup.  Perfect with a BLT sandwich, toasted Italian bread or crackers.

 

1 pound fresh green asparagus

1 cup chicken broth

1 cup light cream

2 tbsp flour

1 garlic glove (chopped)

2 tbsp fresh celery leaf (minced)

½ cup chopped celery

4 tbsp butter

¼ chopped onion

Pinch of thyme

Pinch of salt and pepper

Wash and remove asparagus tips, simmer in small pan with a small amount of milk, cover and keep warm to add to soup at the end.

Trim the ends of the stalks.  Cut all the stalks in small pieces add to sauce pan.  Add chicken broth, garlic, celery, celery leaf, onion and thyme.  Bring ingredients to a boil and then simmer for ½ hour.  Remove from heat and puree with hand blender (or blender) until smooth (no lumps).

Melt 4 tbsp butter in sauce pan, stir in 2 tbsp flour - blend well.  Slowly stir in 1 cup light cream, add asparagus stock, heat soup well until simmering (do not boil), add asparagus tips.  Season soup with salt and pepper to taste.