- Level: Easy
- Total: 35 min
- Prep: 5 min
- Inactive: 15 min
- Cook: 15 min
- Yield: 6 servings
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Inactive: 15 min
- Cook: 15 min
- Yield: 6 servings
Ingredients
Directions
- Trim tips off of thawed asparagus spears; set aside.
- Chop asparagus stalks and place in medium saucepan. Add chicken stock and bring to a boil over medium-high heat. Reduce heat and simmer for 8 minutes.
- Transfer asparagus and stock to a blender and puree until smooth. Work in batches, if necessary. (TIP: To avoid spilling, cover blender with dish towel and pulse.)
- Set mesh strainer over saucepan and pour asparagus puree into it, if desired, or return puree to saucepan. Add white sauce and whisk until smooth. Bring to a simmer over medium-high heat. Reduce heat to low and add cream and reserved asparagus tips. Heat soup through and adjust seasoning with salt and pepper.
- Serve hot.
