Spring Creamy Dill Asparagus Soup

Aside from grilling it, this is by far, my favorite way to eat Asparagus. Not that I'd ever complain about eating Asparagus at all-it's one of my favorite vegetables. But in a creamy soup, paired with some tangy dill and black pepper,  you just can't go wrong.

This Recipe serves 8 pretty generously, but between Zeke and I,  it's gone in no time. We'll eat it over the course of a couple of days until it's gone...and then we'll make more.

Spring Creamy Dill Asparagus Soup

2 slivered shallots

5 cloves of garlic, minced

1/4 cup butter

4 whole sage leaves

8 tbsp of flour

1 tbsp ground black pepper

4 cups chicken (or vegetable) stock

6 cups whole milk (Keep 1/2 cup aside)

4 cups chopped asparagus

4 tbsp dill, plus extra for garnish

Sea salt, to taste.

Melt butter over medium heat, and add shallots, garlic and sage,  and increase the heat. Let the shallots and garlic fry, while stirring continuously. Allow them to brown until they're almost crispy. Add in black pepper.
Reduce the heat, and slowly stir in 4 of the tbsp of butter, until  you have a creamy paste.

Once you have a flour paste with an even consistency, slowly stir in 5.5 cups of milk.

 I like to use a whisk at this point to avoid lumps. Once your milk is mixed thoroughly with the butter paste, add the stock and bring to a low boil. Add the asparagus and the dill and let cook approximately 5 minutes (or to whatever point YOU want the asparagus at. I like to leave mine a touch crunchy.) 

Whisk together the remaining half cup of milk with the remaining 4 tbsp of flour in a separate bowl until smooth. Then slowly add to the rest of the soup while stirring.
Keep it over a medium heat for another couple of minutes while it thickens.
Season with salt to taste and you're all set.

Garnish with dill, (and sour cream too, if you're feeling extra fancy) and serve it with some good,  crusty bread.

Enjoy!

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