Source: Wikimedia Commons, Author: Evan-Amos

Ingredients:
45 – 50 servings

•      10 tbs    Butter
•      20 tbs    Flour
•    15 cups    Half & Half
•    10 cans    Asparagus
•         2 lbs    Asparagus, fresh
•     15 cups   Water
•       30 tsp    Knorr Chicken Bouillon granulated
•                     Salt and pepper to taste.

Directions:

You will need a pot large enough for all the ingredients.
Clean and dice fresh asparagus and set aside.
Open asparagus cans, empty cans into a bowl, including the liquid and emulsify with an Immersion Blender.
Add to the pot with water and asparagus pieces.
Bring to a boil and add chicken bouillon.

In meantime in a large skillet make a light roux with the butter and flour, stir in some Half and Half to thin it out and sift into the pot.
Add the rest of the Half & Half and simmer for 15-20 minutes.
Season with salt and pepper to taste.

This Soup was a Hit at our Club’s Spring Dinner!
We had to double the recipe.