Contributed by Tamalin Christen
- 2 cups chopped yellow onions (about 2 large onions)
- 4 tablespoons sweet butter
- 1 quart good-quality chicken stock
- 1 pound asparagus
- 1/2 cup heavy cream
- salt and pepper to taste
Melt the butter in a soup pot and simmer the onions until soft. Add chicken stock. Meanwhile, remove the woody ends of the asparagus spears and discard them. Cut off the tips and reserve. Chop remaining spears into 1/2 inch pieces, toss into the chicken stock, and bring to a boil.
Cover, reduce heat, and simmer for about 45 minutes until the asparagus is soft. Carefully puree the soup either with a hand blender, stand blender, or in a food processor.
Return to the pot and add the reserved asparagus tips and simmer for about 5-10 minutes. Stir in the cream, season, and enjoy.
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