Cream of Asparagus Soup
4 tablespoons butter
1 cup finely diced onion
2 cloves minced garlic
4 tablespoons flour
4 cups chicken or vegetable stock
1 pound asparagus, chopped into small pieces
1 to 2 cups heavy cream
Salt and pepper to taste
In a large soup pan, sauté onion in butter for about 4 minutes or until soft. Season with salt and pepper. Add garlic and cook another 30 seconds, stirring constantly. Add flour and cook for a minute or two stirring often. Add chicken or vegetable stock. Whisk to combine with flour. Bring to a boil, whisking often. Turn down heat. Add asparagus.
Simmer about 4 minutes or until asparagus is just tender. Remove from heat. Let cool a bit. Remove about a cup of the chopped asparagus and set aside. Puree the rest of the mixture in a blender until smooth. Pour mixture back in the soup pan. Heat. Add 1 to 2 cups cream. Add reserved chopped asparagus. Taste to see if more salt and pepper are needed.