Rye Free Cream of Asparagus Soup

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

2 tbsp unsalted butter
2 medium leeks (white and light-green parts only), halved lengthwise and thinly sliced
1 small fennel bulb, cored and thinly sliced
2 tbsp all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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4 cups low-sodium chicken broth
1½ lb fresh asparagus, tough ends snapped off, cut into 1-inch pieces
1 tsp fresh ginger, finely grated
½ tsp salt, plus more to taste
⅓ cup heavy cream

For serving

2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Melt the butter in a large saucepan or Dutch oven over medium heat. Add the leeks and fennel and cook, stirring occasionally, until softened and translucent, about 8–10 minutes.
2
Add the ginger and cook, stirring, until fragrant, about 1 minute.

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