Asparagus Velvet Soup

**Pebbles**'s Note:

Very yummy. If you love asparagus....this is for you! From Rachael Ray's Get Together cookbook.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 20 thin asparagus spears
• ½ cup dry white wine
• ½ cup water
• 2 tablespoons butter
• 2 tablespoons flour
• 1 ½ cups canned vegetable stock
• salt and pepper
• ½ cup whipping cream
• 1 tablespoon fresh tarragon or 1 tablespoon fresh chives

Directions:

1. Trim asparagus by snapping tough ends off.
2. Use only thin fresh asparagus.
3. Bring wine and water to a simmer, add asparagus.
4. Cook, covered 5 minutes or until tender.
5. Drain asparagus liquid into food processor.
6. Cut tips off asparagus at and angle and reserve.
7. Cut the remaining spears into 1 inch pieces and puree in processor along with the liquid.
8. In saucepan, melt butter over medium heat.
9. Whisk in flour and cook 2 minutes.
10. Whisk in vegetable stock and bring liquid to a bubble.
11. Whisk in asparagus stock and return to a bubble.
12. Season soup and stir in cream.
13. Cook to thicken slightly.
14. Serve in bowls topped with reserved asparagus tips and tarragon or chives.