Asparagus Soup

Asparagus Soup

1 lb. fresh asparagus
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.