Cream of Asparagus Soup Recipe

Melt butter in a heavy pot over medium heat. Add onions and cook until translucent. Cook asparagus pieces without letting them brown, about 5 to 7 minutes.

Add flour and stir. Add stock and bring to a gentle simmer. Simmer until vegetables are very tender, about 10 minutes.

Remove from heat and skim off scum that forms on top. Transfer mixture to a food processor. Purée until smooth and creamy.

Transfer soup back to the pot over medium heat, and whisk in milk; do not allow to boil. Season to taste with salt and pepper.

Right before serving, heat soup and mix in heavy cream; portion between 2 bowls. Top with croutons and asparagus.