Ingredients
Instructions
- If using fresh asparagus, wash stalks and cut off the coarse ends.
- Cook the asparagus in 2 cups boiling water until tender.
- Drain, reserving 1 cup of the water.
- Cut off the tips, chop them and reserve.
- Put the chicken stock, onion, and reserved water in a pan and bring to boil.
- Add the asparagus and simmer for 5 minutes.
- Put through a strainer or vegetable mill or puree in a food processor or an electric blender.
- Return to the pot and add the milk or cream and salt and pepper to taste.
- Reheat and adjust the seasonings.
- Before serving, sprinkle with reserved chopped tips.