Cream of Asparagus Soup

Cream of Asparagus Soup
1 lb fresh asparagus
1 yellow onion, finely chopped
4 cloves garlic, minced
pinch of red pepper (do not leave out... gives a great flavor)
Kosher salt, freshly ground black pepper
2 tbsp butter
2 tbsp flour
2 cups chicken stock  (or 4 cups chicken broth and no water)
2 cups water
1/2 cup half and half
Goat cheese crumbles (optional)

Wash asparagus.  Remove and discard bottom part of stems.  Cut into 1-2 inch pieces.

Melt butter in soup pot.  Add onion and garlic and saute until softened.  Add red pepper, salt and pepper. Add flour and cook for about two minutes.  Slowly add chicken stock and water or broth.  Mix well.   Add asparagus.  Bring to boil.  Simmer 20 minutes or until asparagus is soft and tender. 

Use immersion blender or put in batches in regular blender or food processor and blend until smooth.  (Be sure to vent if you use your regular blender or food processor.) If you were going to strain the soup, this would be the point you would strain it. Add whipping cream and stir to combine.  Heat through, top with goat cheese crumbles, if desired, and serve.


6/1/13
As a followup - I have made it multiple times now. If you have a mighty powerful blender like our VitaMixer, you can put the soup in the blender and it comes out perfectly.   If you just have a plain old blender or use an immersion blender, then you will have to strain the soup.  I have a fancy french metal strainer that works perfectly but it takes a while and it's messy.  I love the Vitamixer.  That thing could blend rocks!