- Serves 6.
- 1 lb. fresh overcooked asparagus
- 2 Tablespoons butter
- 2 Tablespoons flour
- 3 cans chicken stock or broth 1 cup heavy cream
- Salt and pepper to taste
Melt butter in heavy saucepan and add flour over medium heat. Cook, stirring constantly, until flour is cooked, about 1 minute. Add chicken stock or broth and cream, and whisk until smooth over medium heat until mixture begins to boil. Add 1 cup of mixture to asparagus and process in a blender or food processor until puréed. Add asparagus back to soup stock and salt and pepper to taste.