Creamy Asparagus Soup

By á-10509

Ingredients

• 2 tablespoons butter
• 1 leek, thinly sliced, or 1/2 cup diced onion
• 2 tablespoons flour
• 2 cups chicken broth
• 1 pound asparagus, trimmed, chopped
• 2 tablespoons fresh chopped parsley
• 1 cup heavy cream
• salt and pepper
• fresh chopped parsley for garnish, optional

Preparation

Step 1

In a medium saucepan, cook leek or onions in butter over medium-low heat until tender. Add flour and stir until well incorporated. Add chicken broth, chopped asparagus, and parsley. Bring to a boil, stirring constantly. Reduce heat to low, cover, and simmer for about 15 minutes, or until asparagus is tender.
Carefully, working with about 1 to 2 cups at a time, blend or process until smooth; return to the saucepan and add cream. Heat through. Add a dash of pepper and 1/2 to 1 teaspoon salt, or to taste. Garnish with fresh chopped parsley, if desired.
Serves 4.