Cream of Asparagus Soup - Uncle Jeff

Jeff always makes Cindra a special dinner for her birthday.  Many of our favorite recipes have come from these meals.  The head chef of the Alta Club in Salt Lake, Russ Barker was our good friend and shared this recipe with Jeff.

1 quarts chicken broth

2 cups half and half cream

2 cups milk

½ cup butter, melted

¾ cup flour

1 cup celery, chopped

1 large onion, chopped

1 clove fresh garlic

1 cup asparagus, chopped

2 ½ pounds asparagus, steamed and chopped

Fresh dill

White pepper

Salt

Sauté celery, onion, garlic and fresh asparagus.  Set aside. 

Make roux by melting butter and stirring in flour until smooth.  Cook for 5 minutes on medium heat.  Add to vegetable mixture.  Add broth to roux.  Turn up temperature and bring roux and broth to a boil.  It should get smooth and thick.  Reduce temperature and slowly add cream and milk.  Add salt, fresh dill and white pepper to taste.  You may use minced garlic if you did not use fresh at the beginning. 

Just before serving add steamed and chopped asparagusus