Rec: Microwave Creamy Asparagus Soup

1 lb fresh green asparagus
4 tablespoons unsalted butter
1 onion, finely chopped (I use Vidalia sweet)
5 tablespoons all-purpose flour
4 cups chicken broth
1 tablespoon chives
1/2 cup heavy cream
1 tablespoon lemon juice
1/2 teaspoon paprika
salt, to taste
pepper, to taste



Cut off the tough bottom ends of the asparagus and discard.
Cut off the tips of the asparagus and set into a bowl; set aside
a few of them for garnishing later. Chop the stalks of the
asparagus into small, bite sized pieces and add to the bowl
of asparagus tips. Place butter in a heavy, deep round
microwaveable dish (such as a white Corningware casserole)
and let it melt on HIGH for approximately 1 minute, or until
melted. Add the onion and aspargus tips& spears to the
butter, cover, and cook on HIGH for about 4-5 minutes.
Stir in the flour, mixing well. Next, pour in the broth and
add the chives, stir, recover, and cook on HIGH for 10
minutes, stirring 3 times during this process. Asparagus
should be very tender- if not, return for 2 more minutes,
stir, test again, repeat if needed. Remove from microwave
(wear oven mits) and puree using a wand blender (or use
your regular blender). Add cream, lemon juice, and
seasonings to taste. Get the asparagus tips you set aside
for the garnish and put them into the microwave, in a
microwave safe dish, for just about 2 minutes or so-
just enough to blanch them so they aren't so raw tasting.
Ladle soup into individual bowls and garnish with an
asparagus tip before serving. NOTE: Since microwaves
vary greatly, there may be some variations in the cooking
times depending upon your microwave.



Serves 4 to 6
Refrigerate remainder
Can be reheated in microwave