Ingredients
- 8 tbsp real butter (1 stick)
- 1/2 cup flour
- 1/4 cup celery diced
- 1 tbsp carrots diced
- 1/2 cup red bell pepper diced
- 3 cups chicken stock
- 1 chicken bouillon cube
- 1 pound asparagus
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Melt butter over medium-low heat in a small sauce pot
- Add celery, carrots, and bell pepper; cook until vegetables are tender (about 3 minutes)
- Reduce heat to low, add flour
- Stir until all ingredients are combined, set aside
- Add chicken stock and bouillon to a large sauce pot, bring to a boil
- While waiting for the stock to come to a boil, blend asparagus and milk in a food processor until well blended
- Add blended asparagus and milk to the boiling chicken stock; reduce heat to low
- Add heavy cream, nutmeg, salt, and pepper to the stock/asparagus mixture; stir
- Slowly add the flour/butter mixture to the soup and stir until well blended
- Simmer on low for 15-20 minutes; serve warm
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