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Cream of Asparagus Soup
| 1 lb | fresh Ontario asparagus cut in 1-inch pieces |
| 2 cups | chicken broth or water |
| 3 tbsp | butter |
| 2 cups | milk |
| 3 tbsp | flour |
| 1 | small onion finely chopped |
n covered saucepan bring chicken broth or water, asparagus and onion to a boil. Cook until asparagus is tender about 10 to 15 minutes. Reserve a few tips for garnish. Puree soup in blender. Melt butter in saucepan; stir in flour and cook until smooth and bubbly. Add milk and seasonings; cook stirring constantly until sauce thickens and comes to a boil. Add asparagus puree. Add salt and pepper to taste. Serve hot or cold, garnish with reserved tips. If too thick when served cold, thin with additional milk.
Yield: Serves 6