Asparagus Soup

This is an old stand-by that is best when asparagus is either abundant enough, or cheap enough to rationalize mashing-up the beautiful spears to make soup (and sometimes it leaves you scratching your head, thinking, "I`f it tastes like broccoli soup, why don't I just make...").

1 # asparagus spears, woody stems removed, tips sliced-off

and reserved, and stems cut into 1/2" pieces

1 can chicken stock, 14 1/2 oz.

2 1/2 c water
   1/2 t salt
   1/4 c butter
1 1/2    lge. onions, sliced

2 garlic cloves, minced

2 T flour

salt and pepper to taste

1/2 c heavy cream

While you are preparing the asparagus spears, bring the stock, water, and salt to a medium boil, and parboil the tips only for 4-5 minutes. Remove from pot, turn off pot, and place tips in cold water to stop the cooking.

In a soup-sized sauce pan, melt the butter and slowly sauté the onion until soft, then add the garlic and cook another minute or two. Add the sliced asparagus stems and slowly cook for 10 or more minutes. When asparagus pieces are tender sprinkle in the flour and stir well to incorporate; slowly add the stock and water mixture, and let cook a minute or two to thicken slightly.

Run the soup through a food mill or processor (coarsely strain if using a food mill), taste for salt and pepper, and stir in the cream.