Asparagus Soup

1.5 lbs of asparagus – I prefer fresh, but its kinda expensive right now, so I bought frozen & it works!

1 large onion
4 garlic cloves, minced
1 tbsp olive oil
2 tbsp butter
3 tbsp rice flour – I use whole wheat cause thats what I had!
2 cups water – could use a chicken or veggie broth
2 cups of almond milk unsweetened – could use any nut milk
1/4 tsp pepper
1 tsp salt
1/4 tsp tarragon

Wash the asparagus & trim off the tough ends. Chop the stalks, set aside. In a saucepan, sauce the onion and garlic in oil. Add the asparagus stems and water. Bring to a boil and then simmer 30 minutes. Puree in the blender, leave this in the blender & use the saucepan to melt butter. Add the flour & stir to make a paste. Slowly store in the nut milk, and continue stirring over medium heat until it thickens. Stir in the asparagus blend & spices. Add an asparagus tip to add texture or prettiness…or just leave them out? simmer until you are ready to serve! You can also season with dill or cayenne & leave out tarragon. Enjoy!