Cream Of Asparagus Soup

Photo: flickr user Flare

Ingredients

1 pound 5 ounces green asparagus, spears, trimmed

1/4 cup butter

1 onion, thinly sliced

Cutt of and reserve the asparagus spears and chop the stems.

Melt the butter in a pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes until softened.

Add the asparagus stems and cook for a few minutes, then sprinkle with the flour, stir well and pour in the wine and stock.

Season with salt and pepper and cook over low heat, stirring frequently, for 30 minutes. Transfer to a food processor and process to a puree.

Bring 1 1/2 cups water to a boil in a pan and parboil the asparagus spears for 2 minutes.

Pour the puree into a clean pan and reheat. Drain the asparagus spears and add to the soup with the cream. Serve in individual soup plates.