Cream Of Asparagus Soup

• 3 Tbsp. unsalted butter
• 2 c. minced onion
• 4 c. chicken stock
• 1 1/4 lb. fresh thin asparagus, trimmed
• 1/4 c. Creme Fraiche or whipping cream
• 3/4 tsp. salt
• 1/4 tsp. white pepper
• lemon juice (optional)

1. Melt butter in a 4-quart pan.
2. Add onion and cook slowly just until soft and golden; do not brown.
3. Add chicken stock and bring to a boil.
4. Meanwhile, cut tips (about 3 inches in length) off asparagus and set aside.
5. In processor or blend or by hand, slice butt ends into 1/4-inch pieces.
6. Drop pieces into boiling broth. Cover and boil gently until very soft, about 30 minutes.
7. Cool for 10 minutes, then puree soup in blender or processor.
8. Return soup to pan.
9. Add asparagus tips and simmer until just tender, about 5 minutes.
10. Stir in cream.
11. Season with salt and pepper and a drop or two of lemon juice.
12. Serve warm or cold.
13. Makes 6 servings.

unsalted butter, onion, chicken stock, thin, creme fraiche, salt, white pepper, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797503 (may not work)