KATHERINE JOHNS / THE TWO KATES
(serves 8)
1/2 c. chopped onion
1 clove minced garlic
1 Tbsp. olive oil
28 oz chicken broth
2 1/2 pound fresh asparagus, trimmed & cut into 1 inch pieces
1/4 tsp. tarragon
1/4 c. butter
1/4 c. flour
1/2 tsp salt
1/4 tsp white pepper
1 1/2 c. whole milk, at room temp.
1 1/2 c. heavy cream, at room temp.
1 Tbsp. brown sugar
1 1/2 tsp lemon juice
splash of soy sauce
Saute onion & garlic in olive oil in a large saucepan over medium heat
until onions are translucent. Add broth, asparagus, & tarragon.
Simmer about 8-10 minutes or until asparagus is tender. Using an
immersible blender or in a blender, puree asparagus mixture. Set aside.
In a soup/ stockpot, melt butter. Stir together flour, salt & pepper;
whisk into melted butter. Cook stirring constantly until light brown in
color. Gradually add warm milk & cream to mixture stirring
constantly. Once fully incorporated, stir in asparagus mixture &
remaining 3 ingredients. Simmer stirring occasionally until thoroughly
heated.
Enjoy with a loaf of good bread!
