Creamy Asparagus Soup
Ingredients
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1 pound fresh asparagus
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3 cups water
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1/4 cup butter
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2 green onions, finely chopped
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1 clove garlic, minced
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2 tablespoons all-purpose flour
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1/2 teaspoon ground ginger
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1/2 teaspoon salt
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1/8 teaspoon ground red pepper
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1 1/2 cups half-and-half
Directions
1.
Snap off tough ends of asparagus; discard tough ends.
2.
In a medium saucepan, combine asparagus and 3 cups water. Bring to a boil over medium-high heat on stovetop; cook for 5 minutes, or until asparagus is tender. Drain asparagus, reserving 1 cup cooking liquid.
3.
In container of an electric blender, combine asparagus and reserved liquid. Process until smooth, stopping once to scrape down sides; set aside.
4.
In a medium saucepan, melt butter over medium heat on stovetop. Add onions and garlic; cook for 2 minutes, stirring occasionally. Stir in flour, ginger, salt, and pepper; cook for 2 minutes, stirring constantly. Stir in half-and-half; cook for 7 minutes, or until slightly thickened. Stir in pureed asparagus, and cook for approximately 5 minutes until heated through
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