salt & pepper (white and black)
heavy whipping cream
boil about a large handful of asparagus in water (1-2lbs) cut off the woody ends
in a seperate pan, add:
2-3 T butter, 1/2 chopped onion, 1 celery stalk chopped, 1 carrot or a few baby carrots chopped, pinch of salt and pepper. simmer while asparagus cooks for just a few minutes, when the asparagus turns bright green.
remove asparagus and strain. Add to a bowl of ice cold water.
pan of vegetables, add:
about 1T flour and mix until combined, 1-2T chicken boillon and 2 c water, 1 c chopped and peeled potatoes.
strain asparagus and add to pan. add:
a few dashes of salt and white pepper, thyme, parsley, and 1 bay leaf, 1-2 T garlic.
Cover and simmer for 30-40 min on medium.
Once all veggies are soft, remove bay lead and add about 1-2 cups at a time to blender and blend until well combined. Add to a different pot. once all the soup is blended simmer on med-low.
add: 1-2c heavy whipping cream (whatever amount you want really)
finally, add salt and pepper to taste (if needed).
Add: shredded cheese after you serve in a seperate bowl :) you can even have saved some of the asparagus heads (cooked) and add for garnish.
This was a huge hit with all the kids..even the picky ones! what a great way to give them their veggies:)