Mother's Cream of Chicken Soup

This receipe come from a Restaurant in New Hope called Mother's. The receipe was provided to Cuisine Magazine, Oct 1983 edition.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 5  cups  chicken stock
• 4  tablespoons unsalted butter
• 3  cloves garlic, minced (as always more is better)
• 1  medium onion, cut ino 1/2 inch dice
• 6  stalks asparagus, carefully rinsed,stems pared,cut into 1/2 inch dice (about 8 ounces)
• 1  stalk celery, trimmed,cut into 1/2 inch dice
• 1  carrot, pared,cut into 1/2 inch dice
• 1  baking potato, pared cut into 1/2 inch dice (about 8 ounces)
• 1  teaspoon dried thyme, crumbled
• 3  bay leaves
• 3 1⁄2 tablespoons all-purpose flour
• 2  cups milk
• 2  cups heavy cream
• 1⁄2 teaspoon  freshly grated nutmeg
•  salt
•  fresh ground pepper
•  minced fresh parsley
•  minced fresh chives
•  minced fresh rosemary

Directions

1. Make chicken stock.
2. Melt butter in large heavy saucepan over medium-high heat.
3. When foam subsides, add garlic; saute until fragrant, about 30 seconds.
4. Add onion, asparagus, celery, carrot, potato, thyme and bay leaves; cook stirring frequently, until onion is softened but not browned, about 5 minutes.
5. Add flour, stirring until well mixed.
6. Add 5 cups chicken stock, the milk, cream and nutmeg; heat to boiling.
7. Reduce heat to low; simmer, uncovered, 40 minutes, skimming off any foam that rises to top.
8. Remove saucepan from heat; discard bay leaves.
9. Transfer 3 cups of soup, with vegatbles, to blender; blend on low sped to coarse puree.
10. Return puree to saucepan, stir to combine.
11. Heat soup until hot; season with salt and pepper to taste.
12. Ladle soup into warmed soup bowls, garnish each serving with parsley, chives and rosemary.
13. Serve immediately.