Cream of Asparagus Soup

This light and fresh soup is perfect for early spring, when asparagus abounds.

Cream of Asparagus Soup
3 c vegetable broth
3 c cut asparagus pieces
2 T butter
2 T flour
1 c milk
1/2 c half and half
salt and pepper

-Bring broth to a boil over high heat, add asparagus and return to a boil.
-Reduce heat and simmer, uncovered, until the asparagus are very tender - about 15 minutes.
-Puree.
-Melt butter over medium-high heat.
-Stir in the flour until absorbed.
-Stir in milk, half and half and asparagus puree.
-Cook, stirring, until mixture comes to a boil.
-Add salt and pepper.