LivingWell Integrative Healthcare

2 cups of Asparagus (I use the ends that are usually thrown away, but I peel them first)

1 1/2 cup chicken stock (remember how to make it from the wing tips?)

1/2 cup chopped onion (I use purple onion for extra anti-oxidants)

1 tsp fresh lemon juice

1/8 tsp dried mace

Place all of the above in a sauce pan and bring to a boil. Reduce heat and simmer for 8 minutes. Place 1/2 of the mixture in the food processor and process until mostly smooth, pour into a bowl. Place the other half in processor and process, add to the bowl. Place 2 tablespoons of butter in the sauce pan and melt over medium/low heat, add 2 tablespoons of "good" flour (spelt, rye, buckwheat, etc), then add 1 cup of Happy Cow milk and heat till bubbly and thickened. Slowly add asparagus mixture to milk mixture.  Season with sea salt and white pepper to taste.