Cream of Asparagus Soup

This is a recipe from Russ Barker who was the chef of the year in Utah.  He and his wife Kari were our good friends in Utah.

Serves 8

1/2 gallon chicken broth
1 quart half and half
1 quart skim milk
2 cubes butter
1 1/2 cups flour
1 cup celery, chopped
1 large onion, chopped
1 clove fresh garlic, or minced
1 cup asparagus, chopped
2 1/2 pounds asparagus, steamed
fresh dill
white pepper
salt


1. Saute celery, onion, garlic, and asparagus.  Set aside.

2. Make roux by melting butter and stirring in flour until smooth.  Cook for 5 minutes on medium heat.

3. Add to vegetable mixture.  Add chicken 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.

4. Add salt, fresh dill, white pepper taste.  You may add minced garlic if you did not use fresh garlic in the beginning.

5. Just before serving add steamed and chopped asparagus.
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Per Serving: 557 Calories; 39g Fat (62.1% calories from fat); 18g Protein; 36g Carbohydrate; 3g Dietary Fiber; 109mg Cholesterol; 1126mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Non-Fat Milk; 7 1/2 Fat.