Asparagus Soup II

Recipe Ingredients

4 cups	948ml	Chicken stock
1 lb	454g / 16oz	Fresh asparagus - rinsed well, and Cut into 1/2" pieces
1		Onion - diced (large)
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
3 tablespoons	45ml	All-purpose flour
1 cup	237ml	Half-and-half or Milnot
2 tablespoons	30ml	Chopped fresh chives - divided

Recipe Instructions

Bring the stock to a boil; add the asparagus. Cook about 5 minutes.

Meanwhile, saute the onion in butter for 5 minutes in a large pan, stirring so the onion does not brown. Stir in flour; cook another minute until all flour is incorporated. Add the asparagus-stock mixture gradually to the pan, stirring constantly, for 3 to 5 minutes, or until slightly thickened and smooth. Add cream and heat, but do not boil.  Garnish each bowl with 1 teaspoon chives.

Source:
"Susan Wolfe on the http://www.eclix.net Food BB"

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