To borrow from an old commercial of a name brand soup, this is mmmmm, mmmmmm, good. It is light but filling.
- 1 pound of fresh Asparagus, trim off the tough ends, cut in 1 inch pieces but set aside the tips
- 1/2 cup Onion, chopped
- 1 rib Celery, trimmed and chopped
- 2 tablespoons unsalted Butter
- 1 box (32 ozs) low sodium Chicken Broth or Home-made
- 1 cup Milk
- 1/2 cup Half & Half
- 1 1/2 tablespoon All Purpose Flour or Wondra
- 1/4 teaspoon Sea Salt or Kosher
- 1/4 teaspoon Paprika
- White Pepper to taste
Melt butter in a medium size soup pot. Add onions and celery and saute over medium high heat until onions are tender but not browned. Add chicken broth and cut asparagus stalks. Bring to a boil and then reduce heat to simmer for about 30 minutes. Process in a blender, food processor or puree with an immersion stick blender. Return to soup pot when blended. In a small sauce pan heat the milk and whisk in the flour to make a smooth roux. Add a bit of the warm pureed asparagus soup to the roux. Blend well. Add the roux to the soup pot. Stir constantly until well blended. Add half & half, salt, paprika and pepper. Mix well. Add in asparagus tips and heat for about 10 minutes until soup is thickened and tips are slightly tender. can serve with crusty bread and creamy butter.