3cupsof asparaguscleaned with ends removed and sliced into thirds
2cupsof vegetable or chicken brothI used chicken broth
½tspof dried thyme
1bay leaf
1garlic cloveminced
1tbspflour
2cupsof whole milk
Dash of nutmeg
1tbspof butter
Sea salt and fresh cracked pepper to taste
Zest of one lemon
Instructions
In a large Dutch oven over medium heat, combine asparagus, broth, thyme, bay leaf, and garlic; bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
Discard bay leaf. Using a blender or an immersion blender, blend until completely smooth. Keep soup in the blender (or pour into a bowl if using an immersion blender) and set aside.
Place flour in the pan. Gradually add the milk, stirring with a whisk until blended.
Add pureed asparagus and ground nutmeg, and stir to combine. Bring to a slight boil. Reduce heat; simmer for 5 minutes, stirring constantly.
Remove from heat, and stir in butter, lemon zest, sea salt, and black pepper to taste. Enjoy.