Rosemary Asparagus Soup Recipe

Pour enough olive oil into a skillet to coat the bottom; cook and stir onion garlic and rosemary over medium heat just until onion is soft 5 to 10 minutes. Add butter and flour; cook and stir until butter is melted and flour is dissolved 3 to 5 minutes.

Mix broth white beans asparagus cream salt and pepper into onion mixture; bring to a boil. Reduce heat to medium cover skillet and simmer for 10 minutes. Remove skillet from heat and cool for at least 5 minutes.

Pour soup into a food processor or blender no more than half full. Cover and pulse a few times before leaving on to blend for about 3 minutes. Puree in batches until smooth. Pour soup through cheesecloth or strainer.