Spring Asparagus Soup Recipe

8-10 servings

4 lb. asparagus- 1 inch woody stems removed and discarded, cut into 1'' pieces
1 medium white onion- dice into large pieces
4 oz. butter
2 qt. chicken or vegetable stock, heated to boil then set aside
1 pint heavy cream

Sweat onions and butter in small stock-pot until translucent, add asparagus and continue to sweat 2-3 minutes. Add heated stock just until it covers the asparagus. Season the broth with salt, pepper and a pinch of sugar. Simmer until tender, keeping asparagus green in color and be careful not to overcook. Transfer contents to a blender or processor. Puree until smooth, add heavy cream while blending. Adjust salt, pepper, and sugar. Pass through a fine strainer or chinois. Serve immediately. BON APPETIT!