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.