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Export 5 ingredients for grocery delivery
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.
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.
Pour asparagus mixture into food processor and process until all the pieces are broken up and the mixture is fairly homogenous.
In the same soup pot you were using, melt two tablespoons of butter over medium heat.
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.
Add the remaining chicken broth and stir until lumps disappear.
Add the processed asparagus mixture to the roux.
Add the milk.
Bring everything to a boil, then reduce to a simmer for 10 minutes.
Run your immersion blender through the soup to make sure it's nice and smooth.