This is my take on the soup. It can be made in the morning and then reheated just prior to dinner. The one issue with using the green asparagus as opposed to the white for the soup is the color may sometimes be a darker green or less vibrant.
Preperation Time: 35 minutes
Cooking Time: 25 minutes
What You Need
- 2 Tblsp. Butter
- 1 medium yellow onion – peeled and chopped
- 1 lb. asparagus (white or green) cut into small pieces
- 3 Tblsp. Flour
- 1/8 teas. White pepper
- ¼ teas. Salt
- 2 cups chicken broth
- 1 cup light cream (may use ½ and ½ , or fat-free ½ and ½)
How to Prepare
Melt butter in medium saucepan. Add onions and sauté until softened and translucent.
Add asparagus and stir for 2 minutes. In a separate bowl, blend flour, salt and pepper together. Move asparagus and onion to side of pan, add blended flour and chicken broth. Stir until well blended with no flour lumps. Cover and reduce heat to simmer and let cook until asparagus is cooked through and mixture is heated through. Remove from heat and let cool slightly. Remove approximately 2 cups of mixture to a food processor or blender. Puree and return to pan. Add cream and allow to simmer, but do not let boil.
This soup may be thinned by adding milk or a little more chicken broth.
Enjoy!