Cream of Asparagus Soup

3 cups fresh asparagus, cut in into 1” pieces

3 Tablespoons unsalted butter

1/3 cup onion, diced

2 large garlic cloves, diced fine

1/4 cup flour

3 cups half and half

1-1/2 cups whole milk

1 cup heavy cream

4 teaspoons Jameson chicken soup base

1/4 teaspoon white pepper

1 teaspoon dried thyme

1/4 cup shredded Parmesan cheese

 

Bring a 2-quart stock of water to a full boil over high heat. Drop in asparagus pieces, reduce heat slightly, and boil for 5 minutes; drain and reserve.

 

In the same pot, melt butter over medium high heat. Add onion and saute until translucent (2-4 minutes). Stir in garlic and cook for 1 minute. Sprinkle four over vegetables and cook for 2 minutes. Slowly add half and half, milk, and cream, stirring constantly with each addition. Add soup base, pepper, and thyme. Bring to a low boil, and then reduce heat to a simmer and gently add drained asparagus. Simmer for 5 minutes. Stir in Parmesan, and simmer for an additional 1 minute.


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