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.
1720 Valley View Drive