Cream Of Asparagus Soup

• 3 pounds fresh asparagus tough ends removed. cut into 1/4 in. pieces.
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 onion medium, finely diced
• 1 1/4 teaspoons kosher salt or to taste
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon cayenne pepper
• 2 cloves garlic minced
• 1/2 teaspoon fresh thyme chopped
• 3 tablespoons all-purpose flour
• 4 cups chicken stock low sodium
• 3/4 cup heavy cream optional, I've used none to 1/4 cup
• 2 tablespoons lemon juice freshly squeezed
• 1/4 cup sliced almonds toasted, for garnish

1. 1. Heat a large sauce pan over medium heat; add the butter and olive oil.
2. 2. Add the onion and cook, stirring often until tender and translucent, about 5 min. Season with salt black pepper and cayenne. Add the garlic and thyme and cook just until the aroma is released, about 30 sec.
3. 3. Whisk in all the flour and cook until the mixture resembles wed sand, about 6 min. Gradually add the stock, whisking constantly and vigorously to prevent lumps.
4. 4. Stir in the asparagus and bring to boil; immediately reduce the heat and simmer, stirring occasionally, until the asparagus is tender, about 20 - 25 min.
5. 5. Puree the soup with an immersion blender or regular blender until smooth. Taste for creaminess. Add cream if needed and simmer 5 min.
6. 6. Stir in lemon juice and taste for seasoning, salt, pepper and cayenne pepper. Serve with toasted almonds on top.

fresh asparagus, unsalted butter, olive oil, onion, kosher salt, freshly ground pepper, cayenne pepper, garlic, thyme, allpurpose, chicken stock, heavy cream, lemon juice freshly squeezed, almonds

Taken from www.yummly.com/recipe/Cream-of-Asparagus-Soup-1633337 (may not work)