Cream Of Asparagus Soup
Source: Ann
1 pound of fresh asparagus, cut into 1/2 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
Melt butter or margarine and add flour making a roux. Cook for 3 or 4
minutes. Do not brown. (Cindy's note - I saute the garlic in the butter for 30 seconds before adding the flour). 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.