ASPARAGUS SOUP
Author: Tag Sale Tastes
Ingredients
  • 3 tablespoons butter
  • 1 medium onion, chopped
  • 3 tablespoons flour
  • 2 14-1/2 ounce cans chicken broth
  • 2 pounds fresh asparagus, tough ends discarded, cut into 1" pieces
  • 1 teaspoon herbes de Provence
  • Salt and pepper, to taste
  • 3 tablespoons half and half
Instructions
  1. Melt butter in a large stockpot over medium high heat. Add the onion and saute until tender. Add the flour and stir for 2 minutes. Gradually stir in the chicken broth. Bring the mixture to boil over high heat, then add the asparagus and herbes de Provence. Reduce heat, cover, and simmer until the asparagus is very tender, approximately 25 minutes. Cool slightly.
  2. Puree the soup in a food processor or blender. (Do not fill the container more than half full -- hot liquids expand when blended, and if container is too full, the lid will blow off and hot soup will splatter everywhere.) Return the soup to the stockpot and season with salt and pepper. Stir in the half and half and cook over medium heat until heated through.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2012/12/24/red-and-green-soup/