Pin It I like my soups creamy, not too creamy, because I like to taste what I'm eating, but creamy enough so that there's this nice faded look to them.
My asparagus recipe soup is simple, lots of asparagus, chicken broth, fresh thyme, garlic, a bay leaf, salt and pepper. All this is brought to a boil, then simmered for 10 -15 minutes, and pureed.
Then, I add cream, some freshly ground nutmeg, and a little butter, and cook it for an additional 5 minutes. Then I eat it. Usually with bread. Preferably with some delicious home-made bread by my husband.