Preparation / Directions:
Heat the butter in a heavy saucepot, over a medium flame add the onions and asparagus sweat without browning whisk in the flour to make a roux cook for a few minutes, do not allow to color gradually beat in the hot stock bring to a boil, heat and whisk until thickened skim carefully puree in a food processor force through a chinois to strain adjust the consistency with hot milk as necessary reheat soup, over a medium-low flame do not allow to boil season to taste with salt and white pepper finish with heated cream garnish with asparagus tips serve hot
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