CREAM OF ASPARAGUS SOUP II

Steps:

• In a large saucepan, melt the butter over medium heat.
• Add the onions and sauté for 5 minutes or until tender.
• Add the flour and cook until bubbly, stirring constantly.
• Whisk in the stock.
• Stir in the asparagus, salt, pepper, and bring to a boil.
• Lower the heat, cover, and simmer for 15 minutes or until the asparagus is tender.
• Using a slotted spoon, remove ½ cup of asparagus to a plate.
• In a food processor, in batches if necessary, puree the soup for 45 seconds or until smooth.
• Return the soup to the saucepan and add the milk.
• Cook, uncovered, over medium heat until hot.
• (Do not boil).
• Ladle soup into bowls and garnish with the reserved asparagus.