Created by Bergy on March 21, 2012
Step 1: In a sucepan combine the chicken stock asparagus ends, onions, basil, salt and pepper
Step 2: Cover bring to a boil and simmer until the asparagus ends are tender about 15 minutes
Step 3: Cool, Use a food blender process the soup until it is smooth
Step 4: Pour it back into the saucepan, stir in the milk, reheat to serve