Cream of Asparagus Soup

I'm flattered when people ask for a recipe but I very seldom use recipes myself. But God help the person who tries to take my cookbooks from me! I guess you could say I just 'preview' recipes using them as my guide - but then I do as I please and cook by trial and error. But with that said here's my  version of Cream of Asparagus Soup:

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

flour

butter

milk

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) 

 Bon Appetite!

Imagine if you will a chef with a little more hair, minus the mustache!

Sad to say, the chin stays!