Healthy Asparagus Soup Recipe

1/2 cup		olive oil
2/3 cup		whole wheat or spelt flour
about 4 bunches		asparagus
head		garlic, peeled, smashed and minced
1		onion, chopped
2		peppers, chopped (different colors, I usually use a red and a yellow/orange)
1 cup		milk
to taste		salt and pepper
2 tsp		basil, dried

Directions

Wash the asparagus. Trim the tough bottoms off each piece of asparagus. Chop the head of the asparagus off and put in a bowl. Chop the rest of the asparagus into about 1-inch long pieces and put in a large sauce pan.
Fill the asparagus pot with water and on medium-high heat (with the lid on) boil for a minute. Then throw the tops in and boil for another minute. Turn the element off and remove the pot from heat but do not drain the water out.
In a large soup pot, heat the olive oil over medium heat. When it's hot enough throw the garlic in and stir for about a minute.
Add the onion and peppers for a couple minutes.
Pour the whole wheat or spelt flour in and stir with a whisk for about a minute. Increase element heat to medium-high.
Pour a third of the milk in and blend well with a whisk. Repeat twice.
Using a soup ladle, scoop asparagus and reserved asparagus water into the milk soup pot and keep whisking
After about half of the pot of asparagus has been scooped into the soup pot, you just stir with a wooden spoon as you ladle it in.
Add salt and pepper to taste.
Add basil. Can be served immediately or kept in the fridge for 4-5 days.