Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon olive oil
  • 3 garlic cloves (minced)
  • 1 small white onion (chopped)
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 5 cups chicken broth
  • 2 pounds asparagus (cut into 1 inch pieces)
  • 1/2 cup heavy cream
  • 1 teaspoon salt (more or less to taste)
  • 1/4 teaspoon pepper

Instruction

  • In a large pot over medium high heat, add the olive oil, garlic and onion and sauté 3-5 minutes until tender. Add the butter and the flour and stir until the flour is golden brown.
  • Pour in the chicken broth and add the asparagus. Bring to a boil and reduce to a simmer until the asparagus is tender about 7-10 minutes.
  • Using an immersion blender or regular blender, pulse the soup until it is smooth. Add in the heavy cream and salt and pepper to taste.