Asparagus is one of the first fresh veggies available around here, and this soup is the perfect way to take advantage of its delicate and delicious flavor while it's at its peak. We cooked the tips separately to add back in at the end for a little texture, but if you want a completely smooth soup, feel free to cook them with the stalks and puree with the rest of the soup.

Remove the woody bottom portion of the asparagus and discard; this is usually about an inch. Cut off the tips of the asparagus (the top 1-11/2 inches) and set aside. Chop the rest of the asparagus into one inch pieces. Melt the butter in a roomy soup pot, add the asparagus stalks and the chopped onion and cook over medium heat for about 8-10 minutes or until the onion and asparagus have softened. While the asparagus and onion are cooking, bring a pan of water to a boil and add the asparagus tips. Cook them for 3-5 minutes until tender, drain, rinse and set these aside, you will add them to the soup later. After the asparagus/onion mixture has cooked for 8-10 minutes, sprinkle with flour, stir well and cook over low heat for 3-5 minutes, stirring frequently. It will be thick and pasty. Add the chicken stock and cook over medium-low heat 8-10 minutes or until thickened. Cool slightly. Whisk the hot milk into the soup pot to blend. Puree the soup in a blender in small batches until it is the consistency you desire. Some people like chunks of veggies, others like it very smooth. Put pureed soup back in the soup pot, add the WHITE PEPPER, GRANULATED GARLIC, salt, and FINES HERBES and mix well. Stir in the reserved asparagus tips and heat the soup through without bringing it to a boil.

Prep. time: 10 minutes Cooking time: 35 minutes Serves: 4-6