8 tbsp butter
4 cups chopped Onions
8 cups chicken stock
2 lbs asparagus
½ cup cream
Salt & pepper to taste
Fresh thyme to taste

Directions:

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
min. Puree in a food processor and return puree to
pot. Add tips; cook gently 5-10 min. Stir in cream,
salt, and pepper. Add thyme; if you use dried herbs
add them to the onions as they cook. Makes 8-10
servings.