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Ingredients
| asparagus: 1 lb |
| chicken broth: 2 cups |
| fresh thyme: 3/4 tsp (divided) |
| bay leaf: 1 |
| garlic: 2 cloves (crushed) |
| all-purpose flour (unsifted): 1 Tbl |
| 2% milk: 1 1/2 cups |
| heavy whipping cream (fluid): 1/2 cup |
| ground nutmeg |
| salted butter: 1 Tbl |
| salt: 3/4 tsp |
| lemon zest: 1/4 tsp |
Cream of Asparagus Soup
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
15 min -
Servings
5 serving(s)
Tags
- Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil.
- Reduce heat, cover, and simmer 10 minutes.
- Discard bay leaf.
- Place asparagus mixture in a blender; process until smooth.
- Place flour in pan.
- Gradually add the milk, stirring with a whisk until blended.
- Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil.
- Reduce heat; simmer 5 minutes, stirring constantly.
- Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.