- 1 can asparagus tips
- 2 tbsp butter
- 1 onion, chopped
For white soup
- 2 tbsp butter 5 tbsp all purpose flour, sifted
- ½ cup milk
- 3½ cup chicken broth
- Salt and pepper to taste
- To make white soup: heat butter in a pan. Add flour and stir. Cook for a few minutes, then add milk and chicken broth little by little. Let boil and cook until smooth and thick.
- Cut asparagus tips into small pieces.
- Toss with butter and onion, then add to white soup.
- Stir and serve hot.