Quick and Hearty Asparagus Soup

Ingredients

• 1 pound asparagus fresh trimmed
• 0.5 cup butter 
• 10.8 ounce cream of chicken soup canned
• 3 tablespoons flour all-purpose
• 2 cloves garlic minced
• 1 tablespoon ground pepper black
• 0.3 teaspoon liquid smoke flavoring 
• 6 cups milk 
• 1  onion chopped
• 0.5 teaspoon pepper sauce hot
• 2 tablespoons salt 

Equipment

• bowl
• sauce pan
• oven
• pot
• blender
• microwave
• kitchen towels

Directions

1. Cut the asparagus spears into bite-size pieces; set the tips aside. Divide the spear pieces into two separate microwave-safe containers.
2. Place 1/2 tablespoon butter in each bowl. Loosely cover both containers and place in the microwave oven; cook on High until the asparagus is completely soft, 15 to 20 minutes.
3. While the asparagus steams, melt 1/2 cup butter in a large saucepan over medium-high heat; cook the onion and garlic in the butter until soft, about 5 minutes.
4. Sprinkle in the flour and stir briskly for 1 minute.
5. Add the chicken soup, milk, hot pepper sauce, salt, pepper, liquid smoke, and the steamed asparagus stalks; cook until heated through, 7 to 10 minutes.
6. Pour about 3/4 of the soup into a blender in batches, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth and pour into a clean pot.
7. Add the remaining 1/4 of the soup into the pureed soup; stir in the asparagus spears. Cook until thoroughly reheated, about 5 minutes.