Cream of Asparagus Soup II

Ingredients

• 1 pound asparagus fresh
• 3.5 cups chicken broth 
• 0.3 cup flour all-purpose
• 0.1 teaspoon pepper black
• 0.5 cup half and half 
• 0.3 cup butter 
• 0.5 teaspoon salt 

Equipment

• frying pan
• sauce pan

Directions

1. Trim the coarse ends of the asparagus and cut asparagus into one inch pieces. In a medium skillet over medium high heat, saute the asparagus in 1 cup of the broth for about 7 minutes, or until tender.
2. In a large saucepan over medium high heat, melt the butter or margarine and remove from heat.
3. Add the flour and stir well until smooth. Gradually add the remaining 2 1/2 cups broth. Return the saucepan to the heat and continue to cook, stirring occasionally, until slightly thickened.
4. Add the half-and-half, salt, pepper and cooked asparagus with liquid. Stir well and heat thoroughly.
5. Serve hot and enjoy!