It's Spring! Cream of Asparagus Soup

Birds are singing, cherry blossoms have bloomed (finally!), and it's getting warmer. All good signs towards Spring. Spring is a great time for asparagus -- I picked a bunch up to make for a steak dinner and with the leftovers I made this yummy, creamy, asparagus soup.

Because of these leftovers I inadvertently ending up doing a family recipe test. I guess that makes it less of a Pass the Perogies test, but it's still kinda the same because I was winging it from what I remember Mum made except I don't think she used cheese...

1 pound asparagus
1 large yellow onion

2-3 tbsp butter

5-6 tbsp flour

2 cups (or more) skim milk

1/4-1/2 cup cream

1/2 cup grated cheese (hard, old white cheddar works well)
salt and pepper to taste

Chop onion and cook in crockpot in butter over medium heat until translucent (no brown) for about 7-10 mins. In the interim, cut off ends of asparagus and steam for about 8-10 mins (?) until cooked through then let cool slightly. Add flour to the onions to make a roux. Whisk in the milk and cream and bring to a boil until bubbly and thickening. Chop the asparagus and add to the soup mixture, reserving some of the chopped mixture until the end (tips preferred). Blend soup using blender or hand blender to combine the flavours. Add cheese and let melt. Add more milk or cream until desired consistency and whisk thoroughly. Season with salt and pepper and stir in reserved chopped asparagus.

Lot's of questions marksand estimates, I know. Hopefully when Car recipe tests she can fine tune the details.

Even though this is a cream soup, it tastes quite light. Great with salad or crusty bread (no pictures from this one, but sis can attest since she had some on here visit to Vancouver!)