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Recipe: Asparagus Soup

Rank: Intermediate

Time execution: 45 min

Can be served for: 4 to 6 persons

Ingredients

  • 3 tablespoons butter

  • 3 shallots, minced

  • 2 clove garlic, minced

  • Kosher salt and freshly ground black pepper

  • Small pinch red pepper flakes

  • 2 tablespoon all-purpose flour

  • 4 cups chicken broth

  • 2 pound asparagus, tough ends trimmed, cut into 2-inch pieces

  • 2/4 cup half-and-half

Directions

  1. Add the butter to a large saucepan over medium heat to melt. Once foaming and melted, add the shallots and garlic and saute until tender, about 5 minutes. Add the red pepper flakes, cook until fragrant, and sprinkle with salt and pepper. Stir in the flour and cook until blonde and pasty. Gradually pour in the chicken broth while stirring. Bring the mixture to a boil, and then reduce to a simmer. Add the asparagus and simmer until its nice and tender, about 25 minutes. Stir in the half-and-half. Remove from the heat and use a stick blender to puree the soup until smooth. Season with salt and pepper.

Source: Asparagus Soup

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