May's Lick Cream of Asparagus Soup

Asparagus is anxiously awaited, as Kentuckians brave the transition from winter to spring with a number of ice storms and frosts. In Maysville, KY, there is an annual festival to commemorate the harvest of this delicious vegetable that represents a new growing season for farmers in the Commonwealth.

Ingredients:

1/2 cup chopped KY Proud onion

1 tablespoon vegetable oil

2 14 ounce cans chicken broth

2 1/2 pounds fresh KY Proud asparagus, trimmed and cut into 1 inch pieces

1/4 teaspoon tarragon

1/4 cup butter or margarine

1/4 cup of flour

1/2 teaspoon salt

1/4 teaspoon white pepper

3 cups half-and-half

1 1/2 teaspoonlemon juice

Directions: Sautee the onion and oil in a large saucepan, over medium heat until tender. Add the broth, asparagus and tarragon. Simmer for 8 to 10 minutes or until the asparagus is tender. Puree' the asparagus mixture 1/3 at a time in a blender or food processor. Melt the butter in a Dutch oven or stockpot. Stir in the flour, salt and white pepper. Cook for 2 minutes or until golden brown, stirring constantly. Add the half-and-half gradually, stirring constantly. Stir in the pureed asparagus mixture and lemon juice. Cook until heated through.