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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Goes perfect with homemade bread by itself or as soup course with meal Ingredients:
4 tbs butter |
4 tbs flour |
8 cups milk |
1/2 tsp salt (optional) |
1/2 tsp pepper |
12 asparagus stalks cut in 1/2 inch diagonal slices (save cooked asparagus heads for garnish) |
1 tbs water |
1/2 finely chopped medium yellow onion |
1 to 2 finely chopped/pressed garlic cloves |
4 tbs white cooking sherry |
2 tbs white sugar |
1 tbs thyme |
1/4 cup grated parmesan cheese |
Directions:
1. Combine butter and flour in 3 quart pot over medium heat, stirring constantly until melted
2. Continue to cook over medium heat for 2 minutes, stirring constantly
3. Add 8 cups of milk, briskly stir occasionally with wire whip until brought to slow boil over medium high heat then turn down to medium heat
4. Meanwhile:
5. Place cut asparagus in covered microwavable bowl with 1 TBS water; cook on high for 2 minutes
6. Saute onion, cooking sherry, and sugar in saute pan over medium heat until onions carmalize and sherry is cooked off
7. Add garlic and cook for 1 minute, remove from heat
8. Add asparagus, and onion/garlic mixture to soup base and stir
9. Add thyme and parmesan cheese and cook 2 minutes
10. Salt and pepper to taste
11. Garnish with asparagus heads and Parmesan Cheese
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