Asparagus is considered to be one of the most nutritionally well-balanced vegetables in existence, and when it’s in season, it’s high on my must-have list. So once the spears pop out of the ground, I'm eager to prepare this delicious, creamy springtime favorite.
Creamy Asparagus Soup
Yields: 6 servings
2 pounds fresh asparagus, ends trimmed
4 tablespoons butter
1 cup chopped white onion
1 cup chopped celery
4 tablespoons unbleached all-purpose flour
2 cups chicken broth
2 cups milk
1 teaspoon salt
1. Bring a large pot of water to a boil, drop in asparagus, and cook until tender but not mushy. Drain and set aside.
2. In a large pot, melt butter over moderate heat. Add onion and celery, then sauté until tender. Lower heat and add flour, 1 tablespoon at a time, whisking after each addition. Slowly add chicken broth and whisk until smooth. Turn off heat, cover pot and let stand for about 15–20 minutes.
3.Transfer cooked asparagus to a food processor or blender and pulse a few times. Add chicken broth mixture and purée until smooth. Add milk and salt and pulse until well blended. Return to large pot and simmer until heated through. Serve immediately.