1 pound asparagus 3 garlic cloves minced 1/2 tablespoon avocado or olive oil 4 cups chicken broth 3/4 cup whole milk 1-1/2 tablespoon flour 1/2 tablespoon cornstarch 1/4 teaspoon ground thyme 1/4 teaspoon nutmeg 1/4 cup parmesan cheese
Prep Time 5 minutes
Cook Time 25 minutes
Sautee the vegetables. Add flour & chicken stock, cook. Thicken with milk and cornstarch.
Use an immersion blender to make the soup creamy.
Finish off with seasoning, more milk & parmesan.
Add homemade croutons and more parmesan. Serve immediately.