Asparagus Bisque - cooking recipe

Ingredients

1/2 onion, diced
1 Tbsp. butter
1/2 c. butter
3/4 c. flour
2 qt. whole milk
1 c. chicken stock
1 tsp. ground white pepper
1 tsp. salt
1 bay leaf
3 c. asparagus, cleaned, trimmed, cooked and cut into 1/2-inch pieces

Preparation

Saute onion in 1 tablespoon butter;
set aside.
Make a roux by melting butter in
stockpot and adding flour gradually while stirring constantly.
Make sure mixture doesn't burn.
Add 1 quart milk slowly to roux mixture, stirring constantly.
When combined and thickened, add remaining milk, chicken stock and onion.
Add bay leaf, pepper and salt.
Add asparagus and simmer for 1 hour. Makes 1 gallon.