Cream of Asparagus Soup

In 3-quart saucepan, melt butter over medium heat; add onion and cook, stirring frequently, until tender and golden, about 10 minutes. Add asparagus; cook 1 minute. Stir in flour, salt, and pepper until blended. Gradually stir in broth; heat to boiling, stirring constantly. Reduce heat; cover and simmer until asparagus is tender, 5 to 10 minutes. Spoon half of mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Pour into bowl. Repeat with remaining mixture. Return puree to saucepan; stir in half-and-half. Heat through (do not boil). Serve soup hot, or cover and refrigerate to serve chilled later. If chilled soup is too thick, stir in some milk. Makes about 5 cups or 4 first-course servings. Nutritional information is based on one serving.