Creamy Asparagus Soup

• Meat

  • 4 Chicken bullion cubes

• Produce

  • 4 cups Asparagus
  • 2 tbsp Garlic
  • 1/3 cup Onion
  • 1 tsp Thyme

• Baking & Spices

  • 1/4 cup Flour
  • 1/4 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 1/4 cup Butter
  • 6 cups Half and half
  • 1 cup Heavy cream
  • 1/4 cup Parmesan cheese, grated

Found on chef-in-training.com

Description

Ingredients

• 4 cups asparagus, cut in ¾ inch bites
• ¼ cup butter
• ⅓ cup onion, diced
• 2 Tablespoons garlic
• ¼ cup flour
• 6 cups half and half
• 1 cup heavy cream
• 4 chicken bullion cubes, crushed
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon thyme
• ¼ cup grated Parmesan cheese

Directions

• Boil asparagus bites in boiling water for 5 minutes. Drain and set aside.
• In a large pot, melt butter over medium high heat. Add onion and cook for 2 minutes. Add garlic and cook for another minute. Add flour and cook for an additional minute. While stirring constantly, slowly add half and half and cream. Add bullion, salt, pepper and thyme. Bring to a boil. Reduce heat to low and add asparagus. Cook for 5 minutes. Stir in Parmesan and cook 1 minute.
• Serve.