Creamy Asparagus Soup
|Chicken broth||875 Milliliter (3 1/2 Cup)|
|All purpose flour||45 Milliliter (3 Tablespoons)|
|Butter||45 Milliliter (3 Tablespoons, At Room Temperature)|
|Salt||2 Milliliter (1/2 Teaspoon)|
|Pepper||1 Milliliter (1/4 Teaspoon)|
|Frozen cut asparagus||10 Ounce (284 Gram)|
|Light cream||250 Milliliter (1 Cup)|
Put 1 1/2 cups (375 ml) chicken broth and remaining ingredients except cream into blender container.
Cover and process at GRATE until smooth.
Pour into a 3-quart (3 liter) saucepan and add remaining broth.
Heat slowly over medium heat, stirring constantly; add cream