Cream of Asparagus SoupIn a big stockpot, cook:3 Tb. butter3 Tb. olive oilA little over 1# fresh asparagus (snap off the tough ends, and chop coarsely)1 large onion, chopped3-4 stalks celery, chopped1/2 tsp salt (the coarser the better)Cook over medium heat, about 10 minutes or until vegetables are tender and onions are very translucent.Sprinkle 6 Tb. flour into pot, reduce heat to low, and cook, stirring, 5-8 minutes more.Stirring constantly, add:2 c. chicken broth2 c. milkCook 8-10 minutes more. Keep stirring. Remove from heat; allow to cool a little.In batches, puree in a blender. OR use an immersion blender. OR keep it chunky, if that's how you like it.Reheat, adding in a couple sprinkles of:nutmegcayenne pepperblack pepperJust before serving, stir in1/4-1/2 c. sour cream OR half-and-halfServe with shredded cheddar cheese on top. And maybe some crusty bread for dunking.
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