Chop off the hard ends on the asparagus and throw them out. Then chop the rest in equal pieces.
1
Heat up oil in a large pot. Add asparagus and 3 cloves of minced garlic. Sautee  then sprinkle 1 Tbsp. of flour over the top.
2
Stir to coat all the vegetables evenly with the flour.
3
Add chicken stock then set to a low/medium simmer and let cook uncovered for 25 minutes.
4
In a small bowl to add 1/4 cup milk, remaining flour and cornstarch.  Stir & add to the pot.  Heat and simmer for 2-3 minutes until thickened.
5
Use an immersion blender or regular blender to cream the vegetables.
6
Add the milk, thyme, nutmeg, and Parmesan.
7
Top this soup off with some homemade croutons and extra Parmesan. Enjoy!
8
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