Cream of Asparagus
* 1-pound asparagus, cut into 2-inch lengths * 1 onion, chopped * 2 tablespoons each butter and flour * 4 cups chicken broth * 1/2 cup cream * Salt and pepper to taste
Sauté onion and butter 3 minutes. Stir in flour. Add chicken broth slowly. Add asparagus. Cover and simmer 20 minutes or until asparagus is tender. Puree mixture until smooth. Add cream, salt and pepper to pureed soup and reheat. Serves 4.
notes: about 4 or 4.5 pinches of salt