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Asparagus Soup Ingredients

1 lb. fresh asparagus (OK, so make this in the Spring or use frozen!) 2 cups chicken stock 1 onion, chopped fine 3 tbsp. flour 3 tbsp. butter 2 cups milk salt and fresh ground pepper to taste

• Wash and dry asparagus, remove woody stem.
• Cut into large pieces and place in saucepan with chicken stock and onion.
• Bring to a boil, reduce heat and simmer for 15 minutes or until tender. Cool.
• Place in blender and process until smooth.
• Melt butter in saucepan, stir in flour.
• Gradually add milk and cook until mixture boils slightly and thickens, stirring constantly.
• Stir in asparagus puree. Season to taste.
• Reheat to serve.
• Serve with a Beaujolais wine.

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