Cream Of Asparagus Soup - cooking recipe

Ingredients

2 lbs asparagus, ends snapped and cut into pieces
4 cups chicken stock
8 tablespoons butter
4 tablespoons all-purpose gluten-free flour (or regular flour)
2 cups half-and-half cream
kosher salt
pepper

Preparation

Put asparagus and stock into a medium pot and bring to a boil over high heat.
Reduce heat to medium and simmer until asparagus is very soft, about 10 to 15 minutes, Set aside 2 cups of the broth; keep warm.
Puree asparagus and remaining broth in blender; return to pot and set aside.
(I puree in batches) Melt butter in a medium heavy saucepan over low heat.
Add flour and cook stirring constantly with a wire whisk for 2 minutes.
Whisk in reserved warm broth.
Increase heat to medium and cook, stirring, until smooth and thickened, about 5 minutes.
Transfer to pot with asparagus puree.
Bring to a simmer over medium heat, stirring often.
Slowly add half-n-half.
Season to taste with salt and pepper.