Cream of Asparagus with Parmesan Cheese Soup

454 grams Asparagus, fresh
4 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
4 cup (8 fl oz) Water, tap
1 tbsp Butter, salted
1 medium (2-1/2" dia) Onions, raw
.5 tsp Pepper, black
.25 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
2 tbsp Sour Cream
1 tsp Thyme, fresh
4 tbsp Parmesan Cheese, shredded
.06 cup Flour - Gold medal all purpose flour

Serve with additional sour cream if desired.

Cook asparagus & chopped onion in broth & water until soft. Blend with immersion blender until smooth. Make a roux in a separate pot of the butter & flour. Add some of the pureed soup mixture, mixing it until smooth and then add back to the soup pot. Add black pepper & salt (optional) to taste. Just before serving, add in the cream, sour cream, cheese and thyme. Cook, stirring until cheese is melted.

Serving Size: Makes 5 servings of 2 cups each

Number of Servings: 5

Recipe submitted by SparkPeople user JATO791.