25 minutes
Serves 5
Ingredients:
1 pound fresh asparagus spears
1 cup chopped onion
2 Tbsp. minced garlic
4 cups chicken broth (Use veggie broth for a vegetarian version.)
2 Tbsp. butter
2 Tbsp. flour
2 tsp. black pepper
1/2 cup half and half
Make Dinner:
Chop asparagus into 1 inch pieces. Bring asparagus, chopped onion, minced garlic and 2 cups chicken broth to a boil in a medium sauce pan over medium high heat. Reduce heat to medium low and simmer for 15 minutes until asparagus is tender. Remove from heat and place asparagus mixture into blender. Pulse until smooth, about 30 seconds.
In a separate large saucepan, melt butter over medium heat. Add flour and stir constantly to create a thick paste. Add 1 cup of chicken broth and stir rapidly until thick sauce forms. Add last cup of chicken broth and black pepper. Reduce heat to low. Stirring constantly, add asparagus purée and half and half to pan. Mix well until soup is combined and creamy. Serve immediately with hot French bread.