2 1/2 lb. asparagus spears or
2 (10 oz.) pkg. frozen cut asparagus
2 tbsp. all-purpose flour
1 tsp. salt
1 c. chicken broth
2 tbsp. butter
2 c. light cream of half & half
1/4 tsp. white pepper

Rinse and trim asparagus, using a vegetable parer to remove any tough part of the lower stalk, cut into 1 inch pieces or thaw frozen asparagus. Simmer asparagus in chicken broth in medium saucepan, covered until tender, crisp, about 10 minutes. Remove a few tips for garnish. Continue to simmer until very tender. When asparagus and broth have cooled slightly, puree part at a time, in either a blender or food processor.

Melt butter in the same saucepan, stir in flour and cook until bubbly. Slowly add cream, stirring until smooth. Stir in asparagus puree and continue to cook, stirring occasionally, until hot. Add salt and pepper.

Turn soup into a bowl. Cool, cover and chill several hours. Serve in chilled soup bowls, garnish with asparagus tips that have been cut in half lengthwise.

Note: If soup has thickened more in the cooling than you'd like, simply stir in a little more cream or milk.