Cream of Asparagus Soup (with Milk)

Ingredients

• 2 tablespoons olive oil (plus more for garnish)
• 1 small onion, finely diced
• 3 cloves fresh garlic, minced
• 2 pounds fresh asparagus (ends trimmed and cut into 1-inch pieces)
• 3 cups chicken broth or vegetable broth (plus more as needed)
• 2 tablespoons all-purpose flour (plus more as needed)
• 1 1/2 cups whole or 2 percent milk, divided (plus more as needed)
• Salt and pepper to taste
• Croutons for garnish

Instructions

1. 1

   In a large Dutch oven or pot, melt 2 tablespoons of olive oil. Add onions and cook until softened, about 4 minutes. Add garlic and cook for another 1-2 minutes until fragrant.

2. 2

   Add asparagus and give it a quick stir. Then, add broth and combine. Bring to a boil and reduce to a simmer. Simmer for about 8 to 10 minutes or until the asparagus has softened, with the lid partially covered.

3. 3

   In a small bowl, dissolve the all-purpose flour with ½ cup of cold or room temperature milk, and stir into the soup. Add in the remaining 1 cup of milk and stir to combine. Simmer until thickened, about 3 minutes, stirring occasionally. It won't look too thick. Tip: Try not to dissolve flour in warm milk - it can clump up. Use cool milk.

4. 4

   Once thickened, blend the soup using an immersion blender. Skim off any foam, if needed. Note: If you don't have an immersion blender, you can use a stand mixer. Do it in batches carefully. Return to pot.

5. 5

   Check the consistency. If you want it to be thicker, dissolve some more flour with milk and stir into the soup, simmering for a few more minutes to allow it to thicken. If you want it to be thinner, simply add more milk or broth. Season with salt and pepper to taste.

6. 6

   To serve, garnish with croutons, a few drizzles of olive oil, and freshly ground black pepper. Enjoy!