cream of asparagus soup for two

How To Make cream of asparagus soup for two

• 
  Step 1
  Gather and prep ingredients.
• 
  Step 2
  To a large saucepan, add asparagus pieces, sliced/chopped onions, minced garlic and 2 cups of chicken broth; bring to boil over medium high heat; reduce heat to simmer for 10 minutes.
• 
  Step 3
  Remove from heat. Puree mixture until very smooth by using an immersion blender or carefully pour into an electric blender (be sure to vent for steam!) or food processor.
• 
  Step 4
  Pour mixture into a wire mesh strainer placed over a heat-proof bowl. Use the back of a large spoon to press all of the liquid out of the puree and into the bowl.
• 
  Step 5
  Into liquid measuring cup, pour 1/4 cup chicken broth; add 1 1/2 to 2 tablespoons flour, whisking until thoroughly blended.
• 
  Step 6
  Return asparagus liquid to saucepan; add flour and broth mixture, stirring well.
• Step 7
  Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium, simmer and stir for 2 minutes as the mixture thickens slightly. (For thicker soup use 2 tablespoons flour.) Taste for seasoning; add salt and pepper to taste if desired.
• 
  Step 8
  Add 1/4 cup cream; stir; remove from heat.
• 
  Step 9
  Pour into bowls. Garnish as desired. Serve hot.
• Step 10
  *NOTES: I use regular Swanson chicken broth in the box. If you use low sodium broth, be sure to taste for seasoning before serving. Soup is also delicious without the addition of the cream for those with dairy intolerance.
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