Welcome spring with this soup from England.

Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 20 minutes

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Equipment

cutting board and knife

measuring cups and spoons

medium saucepan

blender

wooden spoon

Ingredients

500 g fresh asparagus

500 mL chicken broth or stock

1 small onion, chopped

45 mL butter

45 mL flour

625 mL milk

salt and pepper

Instructions

1. Cut asparagus into 2.5 cm pieces, discarding any tough ends.
2. Combine asparagus, chicken broth and onion. Bring to a boil over medium heat.
3. Reduce heat. Simmer covered, for about 10–15 minutes.
4. Transfer to a blender. Cover and blend until smooth.
5. In a medium saucepan, melt butter. Stir in flour. Gradually add milk and heat until mixture boils and thickens.
6. Stir in asparagus purée and season with salt and pepper to taste. Reheat.