Creamy Asparagus Cup
|Onion||1 Medium, chopped|
|Asparagus||12 Ounce, trimmed and cut into 1 inch pieces to make 3 cups|
|All purpose flour||3 Tablespoon|
|Ground black pepper||1⁄8 Teaspoon|
|Canned chicken broth/Vegetable broth / 1 3/4 cups old fashioned chicken broth||14 1⁄2 Ounce (1 Can)|
|Half and half/Light cream||1 Cup (16 tbs)|
1. In 3-quart saucepan, melt butter over medium heat. Add onion and cook, stirring frequently, until tender and golden, about 10 minutes. Add asparagus; cook 1 minute.
2. With wire whisk, stir in flour, salt, and pepper until blended. Gradually whisk in broth until smooth; heat to boiling, stirring constantly. Reduce heat; cover and simmer until asparagus is tender, 5 to 10 minutes.
3. Spoon half of mixture into blender. Cover, with center part of cover removed to let steam escape; puree until smooth. Pour into bowl. Repeat with remaining asparagus mixture.
4. Return puree to same clean saucepan; stir in half-and-half. Heat through (do not boil). Serve soup hot, or cover and refrigerate to serve chilled later. If chilled soup is too thick, stir in some milk.