Asparagus Bisque

Directions

1. 1
   Saute onion in 1 tablespoon butter;
2. 2
   set aside.
3. 3
   Make a roux by melting butter in
4. 4
   stockpot and adding flour gradually while stirring constantly.
5. 5
   Make sure mixture doesn't burn.
6. 6
   Add 1 quart milk slowly to roux mixture, stirring constantly.
7. 7
   When combined and thickened, add remaining milk, chicken stock and onion.
8. 8
   Add bay leaf, pepper and salt.
9. 9
   Add asparagus and simmer for 1 hour. Makes 1 gallon.