Prep time: 10 minutes Cook time: 20 minutes
- 1-1/2 lb. fresh asparagus
- 3 cups chicken broth
- 3 tbsp. butter
- 3 tbsp. flour
- 3/4 cup green onions sliced
- 2 cloves garlic, minced
- 1 cup cream or half-and-half
- 1/4 tsp. white pepper
- 1/3 cup shredded Parmesan cheese
Wash asparagus. Trim or peel bottom of stalks. Cut into 1-inch pieces and place in a steamer. Steam for 15 minutes or until asparagus is tender.
Melt butter in a small skillet. Add onions and garlic; sauté for 5 minutes or until softened. Stir in flour. Stir and cook for 1 minute more. Add chicken broth and stir until thoroughly incorporated and soup has thickened.
Add cooked asparagus. Let cool slightly then transfer half the mixture to a blender or food processor. Blend until mixture is smooth, but there are still some small pieces of asparagus. Return to saucepan with rest of mixture and simmer for 5 minutes. Add cream (or half-and-half) and pepper. Simmer for 5 minutes more. Stir in Parmesan cheese and cook just until cheese has melted. Serve with a garnish of minced flat leaf parsley.