- 6 cups Chicken broth
- 1 ½ lbs Asparagus
- 2 tbsp Butter
- 1 med Onion, diced
- 2 tbsp All-purpose Flour
- ½ cup Half and half
- Kosher salt and freshly
ground black pepper to taste
- Add chicken broth to a 4-6
qt stockpot and bring to a boil.
Turn down heat.
- Meanwhile wash and trim asparagus. You will use everything but the tips. (If you only have the woody ends, that's fine, too. The soup will still be wonderful. You may want a few whole asparagus for decoration.) Cut the stalks in about 2” pieces. Place all the stalks in the chicken broth. Cook for about 20 minutes or until the asparagus is soft.
- While the asparagus are
cooking, dice onion. Place butter
in small frying pan and sauté onions until translucent. Sprinkle the flour over the onions and
cook for a minute or two. The flour
should be completely absorbed into the butter/onion mixture. If it is not, add a little more butter
and cook until well incorporated. Using a whisk, incorporate some of the
chicken/asparagus broth to thin out the onion/flour mixture.
- You will want to puree the
asparagus and onions. There are
several ways to do this: 1)
Blender; 2) immersion blender or 3) Vitamix.
- If using a blender or Vitamix, remove the asparagus solids from the pan and put in the blender or vitamix. If there is room, include the onion/flour mixture to remove all lumps. Whirl until completely smooth. Be careful not to load the machine more than about ⅓ to ½ full or the hot mixture can explode. Also hold the lid down using a towel for protection. Do this in batches until everything is pureed. Put it back in the pan.
- If using an immersion
blender, blend right in the pot until the mixture is completely
- Whichever method you use,
continue cooking until everything is well combined and begins to
boil. This will thicken the
soup. Add the half and half, then
salt and pepper to taste.
- Garnish the soup with a
few of the asparagus tips that have been cooked. This is good hot or chilled.