Stoney Ridge Cream of Asparagus Soup

Ingredients

    Directions

    1. In a large saucepan, melt butter. Add shallots and thyme; cook until shallots are soft. Add flour; cook until incorporated for about 1 minute, stirring constantly. Add asparagus and chicken stock, season generously with salt. Cover and bring to a boil, reduce heat. Cook until very tender.
    2. Remove from heat and Puree in blender or a hand-held blender until consistency of choice. Pour back into same sauce pan and reheat.
    3. Add cream and season with salt to taste. (Do not boil with cream) This may be served hot or cold.

    recipe from: Lilac Festival - Spring Grilling

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