Snap off asparagus bottoms to where they want to
break naturally. Cut off the tops, about 1 inch
and set all florets aside. Cut into 1 inch
pieces. Melt butter over medium heat and add
onions. Stir till translucent, about 7 minutes.
Stir in flour, and then add broth. Cover, bring
to a boil, add asparagus, salt, pepper and lower
heat; simmer for 15 minutes. Transfer to a
blender and puree. Return to pot and add
cream/milk, put on low heat. Take the tips and
boil them till tender, then add to soup.
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