Step 1

Combine asparagus spears, chopped onion and 1/2 cup of the chicken broth in a soup pot. Bring to a boil over medium-high heat.

Step 2

Turn heat down to medium and cover, continue cooking for ten minutes. Stir it now and again to make sure it's not sticking to the pan.

Step 3

Pour asparagus mixture into food processor and process until all the pieces are broken up and the mixture is fairly homogenous.

Step 4

In the same soup pot you were using, melt two tablespoons of butter over medium heat.

Step 5

Add the flour, salt and pepper to the melted butter and stir. You are making a roux, so cook it just for a minute until it smells like pie dough.

Step 6

Add the remaining chicken broth and stir until lumps disappear.

Step 7

Add the processed asparagus mixture to the roux.

Step 8

Add the milk.

Step 9

Bring everything to a boil, then reduce to a simmer for 10 minutes.

Step 10

Run your immersion blender through the soup to make sure it's nice and smooth.