Blue Valley Gardens Asparagus Soup


8 T butter
4 cups chopped onions
8 cups chicken stock
2 pounds fresh local asparagus*
½ cup cream
Salt and pepper to taste

Optional garnishes:
Fresh Dill
Lemon Thyme
Lemon Zest
Goat Cheese
Grated Parmesan
Chopped Hard Boiled Egg
Extra Virgin Olive Oil
Chopped Bacon or Prosciutto


Heat butter in soup pot, add onions and cook until tender. Add stock;
bring to a boil. Cut tips off asparagus; reserve. Chop stems and add to
pot. Simmer gently until asparagus is very tender, 15-20 minutes. Puree in food processor and return to puree to pot. Add tips; cook gently 5-10 minutes. Stir in cream, salt and pepper. Ladle into bowls and garnish as desired.