Ingredients:
- 2 lbs asparagus Approx 2 bunches
- 1 big shallot
- 2 tsp chopped garlic
- 2 Cups water
- 2 Tbl Chicken base
- 2 Cups heavy cream
- 1 tsp Olive oil
- ¼ Cup of roux
- 2Tbl melted butter
- ¼ Cup flour
To Make the Roux: Put butter in a microwave safe bowl and microwave butter to melt. Stir flour into melted butter.
Procedure:
In a 4 quart pan add olive oil, garlic and shallots, sauté on medium heat for 3 minutes. Add the asparagus, sauté for 3 additional minutes. Add the chicken broth, let cook for 5 minutes.
Put in blender and puree. Return to pot and add heavy cream and simmer for an additional 5 minutes. Add roux and stir until thickened. Turn off heat and let sit for 5 minutes.