Asparagus Soup

Ingredients:

• Asparagus
• 1 onion
• Oil
• Milk
• Soup stock
• herbs (dried or fresh, you decide)
• salt
• pepper

Steps:

1. Cut the onion into bite sizes.
2. Heat oil up in a soup pot.  Throw in some dried herbs.  Wait till it sizzles, put in the onion.  Stir a few.
3. While the onions are cooking, cut the asparagus into bite sizes.  We're going to blend this up and strain it; so don't throw away the woody parts.
4. Put the asparagus into the soup pot; stir a few.  Salt and pepper to taste.
5. Pour in soup stock and let it boil for a few minutes, until the asparagus are tender.  Turn off the heat.*
6. While the soup is cooling down, prepare a blender or immersion stick, a fine strainer, and another bowl or pot large enough to hold the soup.
7. While the soup is cooling down, wash the knife, chopping board, etc.
8. Blend up the asparagus soup.
9. Strain the asparagus soup through the fine strainer and into the bowl.  Stir the strainer quite a lot to get as much soup through the strainer as possible.  This will take a while.
10. Once no more liquid can be extracted from the strainer, pour the soup back into the soup pot.  Turn the heat on low, and pour in milk.  Salt and pepper to taste.
11. Serve with more herbs.

*I can't stress enough to blend the soup after it cools down a bit.  It is very dangerous to blend hot soup!

My asparagus soup turned on to be quite diluted.  I had three theories:

1.  I didn't use enough asparagus.
2.  I used too much soup stock.
3.  I used too much milk.

Anyway, this is home cooking.  The amount can be adjusted to any personal preference.

Asparagus Soup