Prep 30 mins
Cook 30 mins
The name says it all. Well... actually... no it doesn't. Read on and let your taste buds imagine.
- 2 lbs fresh asparagus
- 1 medium onion
- 1 large leek
- 4 cups milk
- 2 cups low sodium chicken broth
- 1 lb chicken breast, cooked
- 4 garlic cloves, minced
- 3 tablespoons butter
- 3 tablespoons flour
- 2 tablespoons vegetable oil
- 1 1⁄2 teaspoons grains of paradise
- 1 1⁄2 teaspoons mustard seeds
- 1 tablespoon dried marjoram
- parmesan cheese, grated
- Start milk and chicken broth boiling along with a pinch of salt.
- While waiting to heat up, remove the woody ends of the asparagus and chop into 1" pieces, then add to liquid mixture.
- Allow to simmer for 15 - 20 minutes.
- While that is simmering, coarsely chop onion and leek.
- Heat oil in a large skillet over medium-low heat.
- Add leeks, onions, garlic, and a couple good pinches of salt (maybe 1/2 tsp.) and cover, stirring every couple of minutes.
- Continue sweating onions and leeks until they are nice and tender.
- When asparagus is tender, add marjoram and use a stick blender or a food processor to puree the mixture.
- In a large sauce pan, melt butter over medium high heat, then add flour, stirring constantly until the mixture is blended and foamy, about 1 minute. This makes a roux.
- Mix the asparagus puree mixture into the roux and allow to come to a simmer but do not let it boil.
- Grind the mustard and grains of paradise and stir into the soup.
- Stir in onions and leeks.
- Shred chicken breasts and add to the soup.
- Allow to simmer a couple more minutes.
- Serve topped with parmesan cheese.