750 ml asparagus, chopped 3 cup
25 ml butter 2 tbsp
125 ml onion, chopped 1/2 cup
1 carrot, chopped
1 clove garlic, chopped
25 ml flour 2 tbsp
500 ml chicken stock 2 cup
500 ml milk 2 cup
salt & pepper to taste
nutmeg to taste
Trim asparagus. Heat butter in medium saucepan. Add onion, carrot, garlic and cook over medium heat 5 to 7 minutes. Add flour and cook, stirring, for 2 minutes. Do not brown. Remove from heat and whisk in stock and milk. Return to heat and cook, stirring until mixture barely comes to a boil. Add asparagus and cook over medium heat until tender, 15 to 20 minutes. Puree mixture in blender or food processor until smooth. Return to heat. Season with salt, pepper and nutmeg.
Serves 4