1 T Olive Oil

½ cup Yellow Onions – ¼” diced

3 cups Water

1 ¼ lb Potatoes – ¼” diced

1T Roasted Garlic

1 cup Yellow Frozen Corn (fresh is fine too)

2 cups Heavy Whipping Cream (can use ½ & ½)

½ cup Liquid Roux*

1 T Salt (or to taste)

½ t Ground Black Pepper

1 T Lemon Thyme - Chopped

3 cups Asparagus Puree (See sub recipe below)

In sauce pan, saute onions in oil until soft. Add roasted garlic and stir to combine. Add all remaining ingredients except the liquid roux, thyme, and asparagus puree. Return to boil and add roux and thyme. Simmer 5 minutes. Remove from heat and add asparagus puree. Whisk well to blend.

ASPARAGUS PUREE

2.5 cups Cooked Asparagus Stalks (can save tips for garnish)

1 cup Half & Half

Place asparagus stalks in blender with half & half and puree until smooth. Strain through a china strainer, pressing all liquid through with the back of a spoon.

* Liquid Roux

To make a liquid roux, first make a roux by melting of equal parts butter and flour in a skillet. For this recipe try melting 3T butter then add 3T flour, keep stirring it will quickly to form a paste, stir to remove all lump, and do not brown too dark. Remove from heat and stir in 1/3 cup of water or milk.

© 1989-2005 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden. More recipes at lucky32.com.