Cream of Aspargus Soup

By ckovak

Ingredients

• 3 large bundles of Aspargus
• 6 C. Chicken Broth
• 1 Tbsp minced garlic
• 4 Tbsp parley flakes
• 1/2 C. Chopped Onion Flakes
• 1 C. finely chopped Celery
• 1 Tbsp. Thyme
• 8 Tbsp butter
• 4 tbsp Flour
• 1 Cup Half and Half

Preparation

Step 1

1. Cut aspargus into 1 in pieces, put into pot and cover with water - cook until slightly tender. Drain.
2. Combine chicken broth, garlic, parsley, onion, celery, thyme - cook for 30 minutes.
3. Add aspargus, cook for another 30 minutes
4. Puree tne stock.
5. Combine butter and floor (melt butter in micowave, add flour). Then add to soup.
6. Puree and put back on stove to cook.
Right before serving add half&half, serve.