Serves 6 to 8
8 tablespoons butter
1 medium yellow onion, finely chopped
1 teaspoon fresh thyme leaves
½ cup flour
2 quarts chicken stock, warmed
2 pounds asparagus, trimmed and finely chopped
Salt to taste
Freshly ground black pepper to taste
- In a large stockpot, heat butter over medium-low heat. Add onion and thyme and cook until onions are translucent, about 5 minutes.
- Add flour to stockpot to make a roux, whisking until well combined. Continue to whisk until color darkens slightly, about 5 to 8 minutes. Pour chicken stock into pot, whisking constantly until mixture is smooth. Bring to a simmer over low heat and cook for 20 minutes, whisking occasionally.
- Add asparagus to pot and stir. Continue to cook until asparagus is very tender, about 10 to 15 minutes, then remove from heat.
- Using a blender or an immersion blender, blend soup until smooth. (If using a blender, don’t fill more than halfway and be careful removing lid.) Strain soup through a mesh sieve to catch any remaining solids. Return soup to stove to rewarm and season to taste with salt and pepper.
- From TLP's Test Kitchen