Cream of Asparagus Soup

Courtesy of Michael Edwards
Serves 4

1/2 lb fresh asparagus
1/2 C chopped onion
2 T butter with salt
2 T all-purpose flour
2/3 C water
1 1/3 C hot milk
1/3 t salt
1/8 t white pepper

• Snap off and discard tough asparagus bottoms and break off the asparagus tips. Slice the stems.
• Sweat with onion in butter until the onions are translucent.
• Sprinkle with flour and cook over low heat for 10 minutes.
• Add water while stirring constantly and continue to cook until thickened, and flour cooks out.
• Blend soup with milk.
• Strain and season.
• Add salt and pepper.
• Heat gently but don't boil.
• Saute asparagus tips in butter until tender and add to soup.