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Do you like fresh asparagus? I do. This delicious soup makes good use of local asparagus available in the spring, and is just as good with asparagus sold in supermarkets year-round. My husband and I can make a meal of this tasty soup. I like to pass good quality buttered croutons when serving. Note: Although you can puree soup in a food processor, I like to press the very tender asparagus against the side of the saucepan. I like the uneven chunks of asparagus in my soup. l tablespoon butter l small onion, chopped 1 1/2 tablespoon all-purpose flour l 14 1/2 ounce can chicken broth l 14 1/2 ounce can evaporated milk l pound asparagus, tough ends discarded, cut into l inch pieces l teaspoon dried summer savory sald and pepper to taste Melt l tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 5 minutes. Add flour and stir 2 minutes. Gradually mix in chicken broth and evaporated milk. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly. Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, gradually add 1/2 cup cooking liquid and puree asparagus until smooth. Gradually blend in remaining cooking liquid. Return mixture to saucepan. Season with salt and pepper. Bring soup to simmer. Ladle soups into bowls. Top with croutons or dollops of sour cream, if desired. Questions? Comments? Click here to contact me!

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