Cream of Asparagus Soup

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1/2 c. chopped onion
1 Tbsp. vegetable oil
2 (14 1/2 oz.) cans chicken broth
2 1/2 lbs. fresh asparagus, trimmed, in 1/2” pieces
1/4 tsp. dried tarragon
1/4 c. butter
1/4 c. all-purpose flour
1/2 tsp. salt
1/4 tsp. white pepper
3 c. half-and-half cream
1 1/2 tsp. lemon juice
Shredded Swiss cheese, optional

In large saucepan, sauté onion in oil until tender. Add broth, asparagus and tarragon. Bring to boil. Reduce heat; simmer, uncovered, for five – eight minutes or until asparagus is tender. Cool for 10 minutes. In blender or food processor puree the asparagus mixture, a third at a time; set aside. In a Dutch oven melt butter. Stir in flour, salt and pepper until smooth. Cook and stir for two minutes or until golden. Gradually add cream. Bring to boil; cook and stir for two minutes or until thickened. Reduce heat; stir in pureed asparagus and lemon juice and heat through. Garnish with cheese if desired. Makes eight servings (about two quarts).