Total Time
25mins
Prep 5 mins
Cook 20 mins

From the local paper. I have not tried this soup but I plan to try it soon.

Directions

  1. Cut asparagus into 1 inch chunks.
  2. Place chicken broth in pot and add asparagus chunks.
  3. Bring to a boil and simmer five minutes until tender.
  4. In a small saucepan, melt butter and saute shallots and garlic for five minutes.
  5. Add flour and cook for one minute.
  6. Add flour mixture to chicken broth and stir until thickened.
  7. Blend soup in blender until semi-smooth.
  8. Return to pan and add half& half, thyme, and pepper.
  9. Simmer for five minutes.
  10. Add parmesan cheese until melted.
  11. Season with additional salt and pepper if desired.
Most Helpful

What a delicious soup. I used less thyme as I wasn't sure I'd like it, but it was a fine addition. Good without the cheese, but excellent with it!

iris5555 April 04, 2009

So quick and so simple. I did also boil a little longer than stated, but the end result was fantastic. This is a great tasting soup and I just loved it.

Tisme November 07, 2008

Very nice and simple recipe. I had to add almost a full cup extra of broth, the soup was just to thick! I would also add less thyme and a bit of salt next time. I used non-fat half and half. Thanks beckas!

yogiclarebear September 12, 2007