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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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You can substitute other kinds of vegetables:broccoli, carrots, mushrooms. I tend to use whatever I have the most of. It helps me keep my refrigerator under control. Ingredients:
1 1/2 lbs fresh asparagus, washed,bottoms trimmed,cut into 1 inch pieces |
3 cups chicken broth |
3 tablespoons butter |
3 large shallots, peeled and minced (3/4 cup) |
2 cloves garlic, minced |
3 tablespoons flour |
1 cup half-and-half |
3/4 teaspoon thyme |
1/4 teaspoon pepper |
1/3 cup shredded parmesan cheese |
Directions:
1. Place asparagus in a large saucepan with broth.
2. Bring to a boil, reduce heat and simmer 5 to 10 minutes until asparagus is tender.
3. Melt butter in a small skillet.
4. Add shallots and garlic; saute 5 minutes until softened.
5. Stir in flour and cook 1 minute more.
6. Add to the saucepan with cooked asparagus.
7. Stir until the soup has thickened.
8. Let cool, then transfer to a blender or food processor and process until mixture is not quite completely smooth.
9. There should still be some small pieces of asparagus left.
10. Return soup to saucepan and simmer 5 minutes.
11. Add half& half, thyme and pepper.
12. Simmer 5 minutes more.
13. Add cheese and cook just until melted.
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