Soup

Cream of Asparagus Soup

What you Need

1 pound cooked asparagus spears; base ends trimmed

3 tablespoons butter

1 medium onion, diced

2 cloves garlic, minced

3 tablespoons flour

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon ground coriander

1 cup heavy cream, or half-and-half

2 cups chicken or vegetable broth

What to Do

When the asparagus is cool enough to handle, trim off the tips; save these pieces for garnish, if you wish; add the remaining asparagus pieces to a food processor and blend until very smooth (purée).

Melt butter in a stock pot over medium heat; add the onion and cook until it begins to soften, ~4 minutes.

Add garlic and cook until fragrant, ~30 seconds more; sprinkle in the flour, salt, pepper and coriander; stir to combine.

Slowly whisk in the cream and broth until smooth; bring to a bubbly boil; reduce heat to low and simmer, stirring occasionally, until the mixture starts to thicken, ~15 minutes.