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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From the local paper. I have not tried this soup but I plan to try it soon. Ingredients:
1 1/2 lbs asparagus |
3 cups chicken broth |
3 tablespoons butter |
3/4 cup minced shallot |
2 cloves garlic, minced |
3 tablespoons flour |
1 cup half-and-half |
3/4 teaspoon thyme |
1/4 teaspoon pepper |
1/3 cup parmesan cheese |
Directions:
1. Cut asparagus into 1 inch chunks.
2. Place chicken broth in pot and add asparagus chunks.
3. Bring to a boil and simmer five minutes until tender.
4. In a small saucepan, melt butter and saute shallots and garlic for five minutes.
5. Add flour and cook for one minute.
6. Add flour mixture to chicken broth and stir until thickened.
7. Blend soup in blender until semi-smooth.
8. Return to pan and add half& half, thyme, and pepper.
9. Simmer for five minutes.
10. Add parmesan cheese until melted.
11. Season with additional salt and pepper if desired.
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