Cream of Asparagus Soup

A tried and true favorite.

The kids will never know this soup is made with heart-healthy asparagus. You can make it with asparagus that is past its prime and wilting a bit. Or from leftovers that need to be used up. It's a great base for other winter veggie soups, as well.

In a big soup pot

Take:
2 lbs fresh asparagus, with the hardest part of the stalk trimmed away, rough chopped into 1-2 inch pieces
1 onion, 2 cloves garlic, minced and sautéed in 3 T. butter with the asparagus, 5-6 minutes.

Add:
6 cups chicken stock (organic or home made) heated to the edge of a boil. Let cool 5 min before transferring small batches to blender to puree until smooth. Scoop out any pieces as you transfer it back to pot. Maintain heat on low/med so it stays hot.

Separately:Melt 3 T. butter, add 2 heaping tablespoons of flour and seasonings to taste, and cook over low/med heat 5 minutes until it thickens and flour cooks. (This step can be repeated if the soup needs additional thickening after everything is combined.)

Combine: SLOWLY add roux to stock, whisking all the while, keeping over low/med heat, and add in the sour cream and half and half.  Thoroughly heat through (on med heat), checking consistency.  Add seasonings to taste (pepper, red pepper flakes, and a pinch of hot paprika for us). 

We like it best served in mugs alongside grilled cheese sandwiches. Great made ahead. Great stored in the fridge up to 5 days. (Creamed soups don't freeze well)