Asparagus Soup by Rebecca Montgomery
1 LB. Asparagus, cut into 2" lengths
1 Onion chopped
2 Tablespoons Flour
2 Tablespoons Butter
4 Cups Chicken Broth
1/2 Cup Cream or half/half
Salt/pepper to taste
Saute onion in butter for about 3min. Stir in Flour and Chicken Broth slowly, add Asparagus cover and simmer for 20 min. Or until tender.
Pour into blender and puree mixture until smooth, add cream or half/half and salt/pepper to pureed soup.