Entertaining Appetizer - Creamy Asparagus

Fresh asparagus in chicken stock seasoned with pepper, garlic, and minced onion. Pureed until creamy, this soup is great as an appetizer served to a gourmet meal, or with a simple salad and garlic toast. For a real treat, roast the asparagus in the oven at 400 F, for 15-20 minutes, or until tender and the natural sugars begin to caramelize on the asparagus. Add the asparagus to the soup as the recipe directs.

Cook's Notes:
Substitute minced garlic and onion in real terms, for the dried versions. Sauté fresh garlic and onion in a small skillet with some olive oil until the onion is translucent and tender. Wonderful the next day, reheat this soup gently to avoid burning the soup on the bottom of the stockpot.

If desired, substitute a milk with less fat for the whole milk and add 1 more tablespoon of all-purpose flour to help thicken the soup.

Creamy Asparagus and Garlic Soup

Ingredients:
1 pound fresh asparagus, woody ends trimmed, cut into 1-inch lengths
2 tablespoons unsalted butter
2 tablespoons All-Purpose Flour
2 (16 ounces each) cans Chicken Broth
1 / 2 cup Whole Milk
Coarse Salt, to taste
Fresh ground Black Pepper, to taste
1 tablespoon Garlic Powder
1 tablespoon Minced Dried Onion

Preparation:

1st Add asparagus, chicken broth, butter and flour to large stockpot. Stir to combine.
2nd Stir in salt, pepper, garlic powder and dried minced onions.
3rd Turn heat to medium-high and cook 30 minutes.
4th Remove soup from heat.
5th Puree soup in small batches in blender. Transfer batches to large bowl.
6th Reduce heat to low.
7th Return soup to clean stockpot.
8th Add milk to soup.
9th Simmer 15 minutes.
10th Serve hot.