Ingredients:
- 2 lbs asparagus
- 2 tbsp butter or olive oil
- 1 onion, finely chopped
- 2 cloves garlic, grated
- 2 tbsp white flour
- 1 cup full cream milk
- Salt to taste
- 1/2 tsp black pepper powder
Method:
- Cut asparagus heads and keep aside
- Cut the remaining asparagus parts in 1 inch pieces
- Bring 4 cups of water to boil in large pan
- Cook asparagus stem pieces in this boiling water for 5-7 minutes, till they soften and become olive in color
- Once the asparagus pieces, along with the water, has cooled down, blend it well in a blender
- In a large pan, heat the butter / oil and saute onions on medium heat for a couple of minutes
- Add garlic and saute for a minute
- Sprinkle flour and stir continuously till it becomes light brown
- Add the asparagus tips and saute for 2-3 minutes
- Add milk, bring to boil and keep on stirring making sure it doesn’t stick to the bottom of the pan
- Add the pureed asparagus, salt, pepper and bring to boil
- Cook the soup for 4-5 minutes, adding more water as necessary, till the asparagus tips are tender
- Serve hot with any Italian bread