Creamy Asparagus Soup

Servings: 4

Ingredients:

• 2 tablespoons butter
• 1 leek, thinly sliced, or 1/2 cup diced onion
• 2 tablespoons flour
• 2 cups chicken broth
• 1 pound asparagus, trimmed, chopped
• 2 tablespoons fresh chopped parsley
• 1 cup heavy cream
• salt and pepper
• fresh chopped parsley for garnish, optional

Directions:

In a medium saucepan, cook leek or onions in butter over medium-low heat until tender. Add flour and stir until well incorporated. Add chicken broth, chopped asparagus, and parsley. Bring to a boil, stirring constantly. Reduce heat to low, cover, and simmer for about 15 minutes, or until asparagus is tender.
Carefully, working with about 1 to 2 cups at a time, blend or process until smooth; return to the saucepan and add cream. Heat through. Add a dash of pepper and 1/2 to 1 teaspoon salt, or to taste. Garnish with fresh chopped parsley, if desired.

*This is a very simple and yummy soup. It says that it makes 4 servings but in my opinion, those are small servings so I would definitely double the recipe if you are wanting to serve more than 3 people with this. Also, I didn't think that it called for enough chicken broth so I added some extra (actually beef broth I had) to the chicken broth and just a bit more cream. Definitely a keeper on those cold nights. Because this is a cream soup, it isn't as filling as one that has some substance inside of it, I would recommend serving this with bread or biscuits to help fill you up.