2 (10 oz. Package) Frozen asparagus spears
1 Cup water
1/4 cup chopped onion
2 Tablespoon butter
2 Tablespoon flour
1 Cup milk
1 Cup Half & Half
1/2 Tsp. salt
1/8 Tsp. white pepper
Combine first 3 ingredients in a saucepan. Bring to a boil. Separate asparagus with a fork, cover reduce heat and simmer 5 minutes until tender. Drain. Place asparagus in blender and process until smooth. Melt butter over low heat in heavy saucepan, add flour, stirring until smooth. Cook 1 minute. Stirring constantly. Gradually add milk and half & half. Cook over medium heat, stirring constantly until mixture is thick & bubbly. Stir in asparagus puree, salt & pepper. Cook until thoroughly heated. Garnish with croutons if desired or reserve a few asparagus tips to lay on top of soup. Soup may be served cold. Add additional milk for a thinner soup.
Tip: Mom uses chicken stock instead of water.
OK... here it is! The best chili recipe you've ever eaten! This is a rich spicy chili with lot of flavor. It will warm you to the bone. Perfect for cold winter days! Angela just won the chili cook off in her office with this recipe!