Chop off the hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
1 pound asparagus
Heat up some oil in the bottom of a large pot over medium/high heat. Add the asparagus and 3 cloves of minced garlic. Sautee for 3-4 minutes then sprinkle 1 Tbs of flour over the top, stir to coat all the vegetables evenly with the flour.
3 garlic cloves, 1-1/2 tablespoon flour, 1/2 tablespoon avocado or olive oil
Add chicken broth then set to a low/medium simmer and let cook uncovered for 25 minutes.
4 cups chicken broth
Take a small bowl to add 1/4 cup milk, remaining flour, and cornstarch. Stir to combine then add to the soup mixture. Add to the stove over medium heat and simmer for 2-3 minutes until thickened.
1/2 cup whole milk, 1-1/2 tablespoon flour, 1/2 tablespoon cornstarch
Use an immersion blender or regular blender to cream the vegetables.
Add the milk, thyme, nutmeg, and Parmesan.
1/2 cup whole milk, 1/4 teaspoon ground thyme, 1/4 teaspoon nutmeg, 1/4 cup parmesan cheese
Top this creamy soup off with some homemade croutons. Enjoy!