Cream of Asparagus Soup II recipe

8 servings

1 pound fresh asparagus

3 1/2 cups chicken broth

1/4 cup margarine

1/4 cup all-purpose flour

1/2 cup half-and-half

1/2 teaspoon salt

1/8 teaspoon ground black pepper

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!