Photo, Erik Putz.
A fresh green soup to serve for lunch dinner, or as an appetizer.
- BOIL asparagus with chicken broth, garlic, thyme and the bay leaf in a large saucepan. Reduce heat and simmer, covered, 10 min. Discard bay leaf. Purée in a blender.
- MELT butter in same saucepan over medium. Whisk in flour, then milk. Add puréed asparagus and nutmeg. Bring to a boil, then simmer for 2 min.
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