Cuisine: vegetables

Source: Joe George

Prep time: 20 minutes

Number of servings: makes 4 cups

Ingredients:

  • 1 pound asparagus
  • 3 tablespoons unsalted butter
  • 1/2 small onion, peeled and diced
  • 3 tablespoons flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon thyme
  • 1/4 teaspoon ground black pepper
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup crumbled Roquefort Cheese

Directions:

Trim the asparagus of their fibrous ends and slice the remaining portion into 1/2 inch lengths; reserve the asparagus tips separately to use as a garnish in the soup. Heat the butter in a heavy soup pot over medium-high heat. Add the diced onion and saute until translucent. Stir in the flour, lower the heat, and cook the flour for 5 minutes while stirring constantly. Add the sliced asparagus (not the tips), salt, thyme and pepper; saute for 2 minutes. Stir in the chicken stock and return to high heat. Bring the soup to a boil, lower the heat to a simmer, and cook the soup for 10 minutes, skimming as necessary. Stir in the cream and bring to a boil. Transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot. Add the reserved asparagus tips and bring it to a simmer and stir in the Roquefort cheese. Serve while hot.

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