Chef Bob’s Cream of Asparagus Soup

Chef Bob's Cream of Asparagus Soup

-2 pounds medium asparagus (2 bunches), cut in half crosswise

-1 stick unsalted butter

-1 medium onion, chopped

-1 stalk celery, chopped

-1 carrot, chopped

-3 cloves garlic minced

-8 tablespoons all-purpose flour

-3 dill sprigs chopped

-1 to 2 cups chicken stock

-1/2 cup heavy cream

-Salt and pepper to taste

Remove woody ends of asparagus. Cut remaining asparagus into 3 inch pieces. Blanch in boiling salted water for 2-3 minutes. Remove and set aside. In a heavy bottomed pot sauté onion, celery, carrot and garlic in butter for 2-3 minutes.

Add flour and cook 1-2 minutes, add chicken stock then heavy cream and dill. Season with salt & pepper, add asparagus and blend with a stick blender.