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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 6 |
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There's nothing like a nice hot, creamy, delicious bowl of cream of asparagus soup to celebrate the arrival of spring! Makes a great lunch or dinner. Ingredients:
1 lb asparagus |
2 cups chicken broth |
3/4 teaspoon fresh thyme, divided |
1 bay leaf |
2 garlic cloves, crushed |
1 tablespoon flour |
1 1/2 cups milk |
1/2 cup heavy cream |
ground nutmeg |
1 tablespoon butter |
3/4 teaspoon salt |
1/4 teaspoon lemon zest |
Directions:
1. Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil.
2. Reduce heat, cover, and simmer 10 minutes.
3. Discard bay leaf.
4. Place asparagus mixture in a blender; process until smooth.
5. Place flour in pan.
6. Gradually add the milk, stirring with a whisk until blended.
7. Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil.
8. Reduce heat; simmer 5 minutes, stirring constantly.
9. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.
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