2 pound asparagus
2 cloves garlic, mined
1 small onion, chopped
1 cup white wine or chicken stock
1 cube chicken bouillon
1 cup milk
2 cups cream (light or heavy, to your taste)
Remove the tips from asparagus and set aside. Chop the rest and simmer with the ingredients except the cream,for about a half hour. Puree in blender, and then return to the heat, adding cream and seasoning to taste. Steam asparagus tips briefly until just tender, and use to garnish the soup.
Submitted by Delores from Wisconsin.
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