Asparagus Soup

Last week, with an abundance of asparagus and not much else in the refrigerator, I decided to make asparagus soup for dinner. I kinda winged it so measurements are guesstimates.

2 cups Asparagus

2 1/2 cups Bone Broth

1 cup Milk

2 T. Flour

2 T. Butter

Salt

1/2 cup Cheese

I started by sauteing a few hand fulls of asparagus in coconut oil. Once the asparagus had turned a brilliant green, I added the chuck of frozen chicken broth (probably close to 3 cups) into the skillet. While the broth melted and the asparagus cooked, I made a roux ~ 2 T. butter, 2 T. flour (fresh ground whole wheat), and a few sprinkles of sea salt. Once the butter was melted and the flour mixed in to make a thick paste, I added a little milk (maybe 1 cup). Keep an eye on the roux so it doesn't get too thick or scald (I've done this before). I also added a handful of parmigiana/asiago cheese to the roux. Once roux is just right (thick but not too thick), take off the heat and set aside. 

When the broth was melted and the asparagus soft, I added small batches to the blender. I added the puree to the roux. Mix well. I made mine while I cleaned up after lunch I added the finished product to the crock pot (set on "keep warm"). Dinner was quick and easy. Even The Boy, who doesn't care for asparagus, liked it.