This is one of my favorite soups. It's not a hearty soup, so I like it better as an appetizer or something to accompany another dish, but it is simple to make and looks beautiful.
1 15-oz can asparagus (I prefer using the equivalent amount of cooked fresh asparagus)
1/4 cup chopped onion
1 15-oz can chicken broth
1/4 teaspoon paprika
3 tablespoons butter
3 tablespoons flour
1 cup light cream (you could use milk for a lighter version)
½ teaspoon salt
First remove the asparagus tips, chop them lightly, and set aside. Then cut the remaining asparagus into 1-inch pieces. Melt butter in pan, add onions, and cook until soft. Stir in flour and mix thoroughly. Then add broth, 1-inch pieces of asparagus, paprika, and salt. Pour this mixture in a food processor, puree it to the desired consistency, and then return the pureed liquid to the pan (Since I don't have a food processor, I use an immersion blender that has a blade for pureeing). Add the light cream and the asparagus tips. Stir and cook until slightly thickened. Makes 6 servings.