Cream of Asparagus Soup II Recipe

Trim the coarse ends of the asparagus and cut asparagus into one inch pieces. In a medium skillet over medium high heat saute the asparagus in 1 cup of the broth for about 7 minutes or until tender.

In a large saucepan over medium high heat melt the butter or margarine and remove from heat. Add the flour and stir well until smooth. Gradually add the remaining 2 1/2 cups broth. Return the saucepan to the heat and continue to cook stirring occasionally until slightly thickened.

Add the half-and-half salt pepper and cooked asparagus with liquid. Stir well and heat thoroughly. Serve hot and enjoy!