Asparagus – Cream Of Asparagus Soup
1 pound of fresh asparagus, cut into ½ pieces. Reserve Tips.
1 small minced garlic clove
4 cups chicken broth
1 cup heavy cream
3 to 4 tablespoons butter/margarine
3 to 4 tablespoons flour
salt and pepper
Optional: Add some fresh Thyme.
Garnish with garlic, parmesan croutons.
Melt butter or margarine and add flour making a roux. Cook for 3 or 4 minutes. Do not brown. Add chicken broth and chopped asparagus and simmer for 15 to 20 minutes. Add cream and season with salt and pepper. Add asparagus tips and cook for a few more minutes. Optional, Puree soup.