Creamy Asparagus Soup

Rinse asparagus well, trimming the stalks or removing the tough part with a vegetable peeler.  Once clean, cut into 1 inch pieces and simmer in chicken broth until tender, covered for about 10 minutes.  After cooked, let cool slightly.

Purée the tender asparagus and chicken broth in a blender or food processor, blending a small amount at a time.

In a saucepan, melt butter, stir in flour and cook until bubbly.  Add cream slowly and stir until smooth.  Stir in asparagus puree and continue to cook, stirring occasionally, until hot.  Add salt and pepper.

Serve warm, or cover and refrigerate for several hours to enjoy this simple soup chilled.