Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh asparagus spears (cut into one-inch pieces)
  • 1/2 cup chopped onion
  • 2 cups chicken broth (separated)
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/8 teaspoon 4 or 5 grinder twists black pepper
  • 1 cup milk

Instruction

  • Combine asparagus spears, chopped onion and 1/2 cup of the chicken broth in a soup pot. Bring to a boil over medium-high heat.
  • Turn heat down to medium and cover, continue cooking for ten minutes. Stir it now and again to make sure it's not sticking to the pan.
  • Pour asparagus mixture into food processor and process until all the pieces are broken up and the mixture is fairly homogenous.
  • In the same soup pot you were using, melt two tablespoons of butter over medium heat.
  • Add the flour, salt and pepper to the melted butter and stir. You are making a roux, so cook it just for a minute until it smells like pie dough.
  • Add the remaining chicken broth and stir until lumps disappear.
  • Add the processed asparagus mixture to the roux.
  • Add the milk.
  • Bring everything to a boil, then reduce to a simmer for 10 minutes.
  • Run your immersion blender through the soup to make sure it's nice and smooth.