Instructions

1. 1 Combine the prepared Chicken Base and Liquid Vegetable Consommé Prep.
2. 2 Add the bay leaf and bring to a simmer.
3. 3 Remove the bottom 2 inches from the asparagus and discard.
4. 4 Chop the remaining stalks and add to the stock.
5. 5 Simmer until tender and remove from the stock.
6. 6 Discard the bay leaf.
7. 7 Heat the butter in a separate pot and sauté the onion, celery and chopped garlic until translucent.
8. 8 Add the flour to create a vegetable roux and continue to cook without color for 5-10 minutes.
9. 9 Slowly add the stock and asparagus to the roux.
10. 10 Mix thoroughly.
11. 11 Heat to a simmer for 3-5 minutes.
12. 12 Puree the soup in a blender or strain and puree the vegetables before returning to the soup.
13. 13 Finish with heavy cream and season with additional Liquid Vegetable Consommé Prep.