1
Chop off the hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
VIEW MORE
2
Heat up oil in a large pot. Add asparagus & minced garlic. Sautee then sprinkle 1 Tbsp. of flour over the top.
VIEW MORE
3
Stir to coat all the vegetables evenly with the flour.
VIEW MORE
4
Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
VIEW MORE
5
In a small bowl to add milk, flour and cornstarch. Stir & add to the pot. Simmer for 2-3 minutes until thickened.
VIEW MORE
6
Use an immersion blender or regular blender to cream the vegetables.
VIEW MORE
7
Add the milk, thyme, nutmeg, and Parmesan.
VIEW MORE
8
The soup comes out so creamy!
VIEW MORE
9
Top this soup off with some homemade croutons and extra Parmesan. Enjoy!