CREAM OF ASPARAGUS SOUP

A vegetarian option would be to use vegetable broth in place of the chicken broth. This is a quick and easy to make soup!

Roasted Cream of Asparagus Soup

Serves 6

Ingredients

• 2 ½ pounds Asparagus 

• 1 Tbsp Extra Virgin Olive Oil

• 2 Tbsp Butter, divided

• ½ c  Yellow Onion, diced

• 2 Garlic Clove, minced

• 3 Tbsp Flour    

• 1 c Whole Milk

• 4 c Chicken Broth

• ½ c Heavy Cream  

• 1 Tsp Hot Sauce

• 1 ¼ Tsp Coarse Kosher Salt

• ½ Tsp Black Pepper

• Asparagus tips for garnish

Directions

1. Trim the ends of the asparagus by bending the stemware it breaks naturally and discard the tough ends.  Cut into 1 inch pieces. 

2. Add the olive oil and 1 tbsp butter to a dutch oven along with the onions and saute until translucent for about 4-5 minutes. Add the asparagus pieces, garlic, salt and pepper to the skillet and saute along with the onions for another 4-5 minutes.

3. If you prefer, set aside a few of the small tips to use as a garnish later on and pat dry with a paper towel - keep covered so they stay warm.

4. Add 1 tbsp butter and once melted, add the flour and mix for about 30 seconds.  Add the chicken broth and whisk until combined and all the flour roux is mixed in well. Add milk and stir.  Turn the heat up to medium and once at a slight boil then reduce to simmer, cover with a lid and cook for 10 minutes.

5. Remove the lid and let the soup cool down a bit then transfer to a food processor and blend until smooth or your preferred consistency.

6. Transfer back to the same pot and add the hot sauce and heavy cream and give it a good stir then simmer for 4-5 minutes.

7. Serve immediately and garnish with a few asparagus tips.