Cream of Asparagus Soup

Name: Cream of Asparagus Soup
Ingredients: 3 cups Chicken Stock (Use homemade or store-bought. Vegetable stock can be substituted for a vegetarian option.); 1 can (14.5 oz) Canned Asparagus (Fresh asparagus (about 1 pound) can be substituted. If using fresh, trim and chop before cooking.); 2 cups Cold Water; 1 slice Onion (About 1/4 of a medium onion.); 0.25 cup Butter (About 4 tablespoons.); 0.25 cup All-Purpose Flour; 2 cups Milk (Whole milk is recommended for richness, but any milk will work.); 0.5 tsp Salt (Or to taste.); 0.25 tsp Black Pepper (Or to taste.)

A classic cream of asparagus soup, made with fresh or canned asparagus and a simple roux.

Ingredients

3 cups Chicken Stock (Use homemade or store-bought. Vegetable stock can be substituted for a vegetarian option.)
1 can (14.5 oz) Canned Asparagus (Fresh asparagus (about 1 pound) can be substituted. If using fresh, trim and chop before cooking.)
2 cups Cold Water
1 slice Onion (About 1/4 of a medium onion.)
0.25 cup Butter (About 4 tablespoons.)
0.25 cup All-Purpose Flour
2 cups Milk (Whole milk is recommended for richness, but any milk will work.)
0.5 tsp Salt (Or to taste.)
0.25 tsp Black Pepper (Or to taste.)

Instructions

1Drain and rinse the canned asparagus. Reserve the asparagus tips for garnish. Add the asparagus stalks to the cold water.
2Bring the asparagus and water mixture to a boil and boil for 5 minutes. Drain the asparagus, add it to the chicken stock, and add the slice of onion. Boil for 30 minutes.
3Remove the onion slice. Rub the soup through a sieve or use an immersion blender to puree until smooth.
4In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux).
5Gradually whisk the hot, pureed soup into the roux until smooth. Stir in the scalded milk, salt, and pepper. Add the reserved asparagus tips. Heat through gently, but do not boil.