Warm up on a cold day with a cup of this creamy asparagus soup that is unique in flavor, but nonetheless comforting, perfect for the fall season.
1lbasparagusabout 2 bunches
splash of milk
salt, pepper, and paprika to taste
Chop asparagus tips off of each stalk.
Blanch asparagus tips for 4 minutes or until a bright green color, add to a bowl of ice water and set aside.
Chop the remaining asparagus stalks, onion, and celery.
Combine chicken broth, asparagus stocks, chopped onion and chopped celery (leaving out asparagus tips) and simmer for 30 minutes or until the liquid because a light green color.
Strain asparagus stock, reserving the liquid and throwing out the vegetables.
Make a rue by combining butter, flour, and a splash of milk to a sauce pan. (we recommend adding flour 1 tbs at a time, allowing the butter and flour to properly combine so it’s a smooth textures, same thing with the milk)
Combine asparagus stock, rue mixture, heavy cream, asparagus tips, salt & pepper, and paprika to a sauce pan and bring to a light simmer for 10 minutes.