Asparagus & Avocado Soup

I L-O-V-E soup!  I was rummaging through my fridge and saw tons of asparagus that would soon go bad so hey why not.  I automatically thought of cream of broccoli so I went with it, I started the base, cooked the asparagus, blended and done.

-about 10 or more asparagus
- 3 tablespoons of unsalted butter
- 3 tablespoons of flour
- 3 cups of milk
- 2 garlic cloves
- 1 green onion
- avocado

- Fill a pot filled with water and bring to a boil
- in the meantime, in a separate pot melt the butter then quickly add the flour
- mix & cook the butter and flour for about a min on medium to medium-low heat, then add the milk
- chop up the garlic and green onion and add to the milk and stir occasionally so the milk doesn’t burn on the bottom
- The water in the first pot should be boiling by  now, add chopped asparagus to boiling water and cook for about 5 min
-  place cooked asparagus into the blender and add about 1/2 cup of the asparagus water
- blend and add 2 large pinches of salt, 1/2 avocado, then slowly add the milk mix
- once all blended, I recommend straining the soup to rid of all the strands that the asparagus might have and get all the clumps out that the milk mixture might have
- cook the soup on low heat for another 5-10 min, stirring occasionally. Taste and add more salt if needed
- serve and add chopped avocado and cracked pepper on top

ENJOY!