Creamy Asparagus Soup

Ingredients

1 12 lbs asparagus, fresh, washed,bottoms trimmed,cut into 1 inch pieces
3 cups chicken broth
3 tablespoons butter
3 large shallots, peeled and minced (3/4 cup)
2 cloves garlic, minced,
3 tablespoons flour
1 cup half-and-half
34 teaspoon thyme
14 teaspoon pepper
13 cup parmesan cheese, shredded

Directions

Place asparagus in a large saucepan with broth.
Bring to a boil, reduce heat and simmer 5 to 10 minutes until asparagus is tender.
Melt butter in a small skillet.
Add shallots and garlic; saute 5 minutes until softened.
Stir in flour and cook 1 minute more.
Add to the saucepan with cooked asparagus.
Stir until the soup has thickened.
Let cool, then transfer to a blender or food processor and process until mixture is not quite completely smooth.
There should still be some small pieces of asparagus left.
Return soup to saucepan and simmer 5 minutes.
Add half& half, thyme and pepper.
Simmer 5 minutes more.
Add cheese and cook just until melted.