Cream of Asparagus Soup recipe

Ingredients:
2 cups of fresh asparagus spears, chopped.
1 onion, minced.
2 ½ cups of water.
¼ butter.
1 cup of evaporated milk.
½ cube of chicken bouillon.
1 teaspoon of salt.
4 tablespoons of pillsbury cornstarch, dissolved in ½ cup of water.
½ cup of cheese, grated.

Procedures:
In a saucepan, boil the asparagus spears and the onion in 2 ½ cups of water until tender.

Mash the softened vegetables and pass through a fine strainer or cheesecloth.

Put back the strained vegetable puree into the stock.

Add the butter, milk, cube, salt and cornstarch.

Cook over moderate flame until smooth and thick, stirring continuously with a wire whisk.

Add grated cheese and simmer for a few minutes.

Serve hot.