#2148 - Asparagus Soup

(by Shirley McNevich)

2lb. fresh asparagus
1 small onion (grated)
2 TBSP butter
6 cups chicken broth
1/2 cup Carnation evaporated milk (NOT condensed)
1 tsp. salt
1/2 tsp. pepper
1 TBSP parsley flakes
4 TBSP flour

Wash asparagus--break or cut into bite sized pieces (when you get near the bottoms of the asparagus, peel off the outer skin and discard the skin). In a Dutch oven add chicken broth, grated onion, butter, parsley, salt and pepper--cook/stir until butter melts. Add all asparagus except for the tips--cook/stir over medium heat until asparagus is tender. Add asparagus tips--cook/stir until tips are tender. Add milk--stir. In a small bowl add flour and a bit of the broth from the Dutch oven--stir until smooth. Add flour mixture to asparagus mixture--stir until soup starts to thicken.