Cream of Asparagus Soup

I have to admit that I have never tried this before.  I had some asparagus that needed to be used and we all know my love of soups...  So it was a no brainer.  I did love the flavor of this soup but it definitely needs some tweaking.  It was stringy.  So I don't know if the asparagus needed to be cooked longer, maybe roasted prior to adding to the soup or if I just didn't blend it well enough or if it should be strained.  The seasonings were spot on but the texture needs some work.  The 11 year old child loved it other than the texture. Any time you can get an 11 year old to eat asparagus soup, I think you have a winner!

Cream of Asparagus Soup
1 lb fresh asparagus
1 yellow onion, finely chopped
4 cloves garlic, minced
pinch of red pepper (do not leave out... gives a great flavor)
Kosher salt, freshly ground black pepper
2 tbsp butter
2 tbsp flour
2 cups chicken stock  (or 4 cups chicken broth and no water)
2 cups water
1/2 cup half and half

Wash asparagus.  Remove and discard bottom part of stems.  Cut into 1-2 inch pieces.

Melt butter in soup pot.  Add onion and garlic and saute until softened.  Add red pepper, salt and pepper. Add flour and cook for about two minutes.  Slowly add chicken stock and water or broth.  Mix well.   Add asparagus.  Bring to boil.  Simmer 20 minutes or until asparagus is soft and tender. 

Use immersion blender or put in batches in regular blender or food processor and blend until smooth.  (Be sure to vent if you use your regular blender or food processor.) If you were going to strain the soup, this would be the point you would strain it. Add whipping cream and stir to combine.  Heat through and serve.