Flying by the Seat of my Pants Cream of Asparagus Soup
1 can chicken broth
1 bunch of asparagus
1 small onion
1 tblsp minced garlic
Cut asparagus to bite size, add to broth and cook until tender. Add chopped onion and minced garlic. In another pan melt about 3 tablespoons of butter, adding enough flour to make a rue. Add milk to the rue to make a thickening sauce. Pour the sauce into the broth/asparagus pan adding milk as desired. Season to taste. Puree if desired to make it creamier. We prefer ours with the asparagus chunks. (note: canned asparagus can be substituted for fresh)
Imagine if you will a chef with a little more hair, minus the mustache!
Sad to say, the chin stays!