Ingredients

Instructions

  1. Put asparagus and stock into a medium pot and bring to a boil over high heat.
  2. Reduce heat to medium and simmer until asparagus is very soft, about 10 to 15 minutes, Set aside 2 cups of the broth; keep warm.
  3. Puree asparagus and remaining broth in blender; return to pot and set aside.
  4. (I puree in batches) Melt butter in a medium heavy saucepan over low heat.
  5. Add flour and cook stirring constantly with a wire whisk for 2 minutes.
  6. Whisk in reserved warm broth.
  7. Increase heat to medium and cook, stirring, until smooth and thickened, about 5 minutes.
  8. Transfer to pot with asparagus puree.
  9. Bring to a simmer over medium heat, stirring often.
  10. Slowly add half-n-half.
  11. Season to taste with salt and pepper.