Easy and delicious cream of asparagus soup! This version is made with milk to make it healthier. Turns out just as creamy and tasty!
In a large Dutch oven or pot, melt 2 tablespoons butter or olive oil. Cook onions and garlic until softened, about 6-8 minutes, stirring.
Add asparagus and broth. Bring to a boil and reduce to a simmer. Simmer for about 10-12 minutes or until the asparagus has softened.
Dissolve the all-purpose flour in warm milk, and stir into the soup. Simmer until thickened, about 3 minutes, stirring occasionally. It won't be too thick.
Once thickened, blend the soup using with immersion blender. Skim off any foam, if needed. Note: If you don't have an immersion blender, you can use a stand mixer. Do it in batches and be careful. Return to pot.
Check the consistency. If you want it to be thicker, dissolve some more flour in warm milk and stir into the soup, simmering for a few more minutes to allow it to thicken. If you want it to be thinner, simply add more milk or broth. Season with salt and pepper to taste.
To serve, garnish with croutons, fresh herbs, drizzles of olive oil, ground black pepper...up to you! Enjoy!