Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | -G GRANAROLI (XBRG76A) |
| 2 pounds | Asparagus |
| 1 quart | Chicken broth |
| 2 cups | Water |
| 1 cup | Milk |
| 1 cup | Half and half |
| 4 tablespoons | Flour |
| \N x | Salt and pepper |
Soak asparagus in warm water for 10 min. to clean. Drain and rinse.
Cut off tips in 1" pieces and put aside. Cook asparagus in 2 cups water until very tender. Puree in blender until smooth. In a large pot add puree to chicken broth and cook 10 min. Combine flour with milk and shake well to form thickening agent. Gradually add to simmering broth and puree whisking constantly to avoid lumps. Cook for about 15 min. Soup should thicken somewhat. Add half and half and asparagus tips. Continue to cook on low heat 10 more min. Add salt and pepper to taste. Serve hot with a dot ob butter on top. If you like it thicker, add a bit more flour to the milk. (wrv)