2 pkg. (10 oz.) frozen asparagus cuts (or 2 cans of asparagus) or
2 bunch fresh asparagus**, chopped
4 tbsp. oil or butter
1-2 large onion, chopped
4 cloves garlic
2 cups chicken broth
2 tsp. salt
2 tsp. chicken bouillon granules
1 tsp. dried basil
1/8 tsp. white pepper
2-3 cups milk
1 cup heavy whipping cream or 1 cup half 'n half
Seasoned salad croutons
*Optional: add 4-6 oz. shredded cheddar cheese (about 1 1/2 cups) to your bowl of soup.
**Fresh asparagus: Wash and cut off tough white ends. Cook the onion in the oil or butter for a few minutes and add the asparagus which has been cut into 1/2" pieces. Cook for about 10 minutes.
In a sauce pan, combine chopped asparagus, onion, water, salt, bouillon, basil and pepper. Bring to a boil. Reduce heat: cover and simmer for 10-12 minutes or until vegetables are tender. Cool for 5 minutes. Stir in milk.
In a blender or food processor, process the soup in batches until smooth: return to the pan. Stir in cream; heat through. Garnish with croutons. Serve with cheese if desired.
This recipe has been doubled. It makes 6-8 servings.