3 c. chopped asparagus or broccoli
1/2 c. chopped onion
1 carrot, chopped
1 clove garlic, chopped
1 tbsp. butter
2 tbsp. flour
2 c. chicken broth
2 c. milk
Salt, white pepper and nutmeg to taste

Wash and chop asparagus. Set aside.

In medium saucepan, heat butter. Add onion, carrot and garlic and cook, stirring, over medium heat 5 to 7 minutes. Add flour, stirring, about 2 minutes. Do not brown. Remove from heat and whisk in broth and milk.

Return to heat, stirring, until mixture barely comes to a boil. Add asparagus and cook until tender, 15 to 20 minutes. Puree mixture in blender or food processor until smooth. Return to heat. Season with salt, white pepper and nutmeg.