Asparagus Chowder

Instructions

1. 1

   In a large pot, melt 25g of butter over medium heat. Add diced onions and sauté until softened, about 5 minutes.

2. 2

   Add minced garlic and cook for 1 minute, until fragrant.

3. 3

   Add diced potatoes, salt, and pepper. Stir to combine, then pour in broth. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until potatoes are tender.

4. 4

   Stir in heavy cream and dried thyme. Simmer for an additional 5 minutes, or until the chowder has thickened slightly.

5. 5

   Add blanched asparagus spears and cook for 3-4 minutes, until tender. Stir in chopped parsley and cooked onions.

6. 6

   Stir in flour to thicken the chowder. Cook for 1 minute, until the mixture is smooth and free of lumps.

7. 7

   Serve the asparagus chowder hot, garnished with additional parsley if desired.