Asparagus & Dijon Soup

By hmp13

Ingredients

• 1 lb (500 g) fresh asparagus, woody bottoms removed, diced
• 3 tbsp (45 ml) butter
• 2 tbsp (25 ml) all purpose flour
• 2 medium onions, diced
• 3 cloves garlic, minced
• 4 cups (1 L) warm chicken or vegetable stock
• 1 cup (250 ml) warm 35% cream
• 1 tbsp (15 ml) prepared Dijon-style mustard
• 2 tsp (10 ml) white wine vinegar
• salt and freshly ground pepper, to taste

Preparation

Step 1

In a medium soup pot, melt butter. Add onions and cook over medium-low heat until
translucent. Add garlic and flour and continue to cook, stirring to make sure the flour does
not burn. Add stock and cream and cook over medium heat, stirring often. Once the
mixture comes to a boil, reduce heat and simmer for 10 minutes.
Add asparagus and cook until it is just tender. Remove soup from heat and blend with
Dijon-style mustard and vinegar. Season with salt and pepper and serve.