The Best Asparagus Soup

• 4 Tablespoons Butter
• 3 whole Large Sweet Onions, Medium Dice
• 4 whole Potatoes, Peeled And Small Dice
• 6 whole Carrots, Peeled And Sliced Into Thin Rounds
• 2-1/2 quarts Chicken Broth
• 3/4 cups Dry White Rice
• Salt And Pepper, to taste
• 2 pounds Fresh Asparagus, Chopped In 1 Inch Pieces
• 1 cup Heavy Cream

1. In large pot, melt butter and saute onions until tender.
2. Add potatoes, carrots, broth and rice and a few shakes of salt and pepper.
3. Cover. Bring to a boil, turn down the heat, and simmer for 25 minutes.
4. Stir in asparagus and cover. Cook for an additional 15 minutes.
5. Add cream. Just make sure that asparagus and rice are tender. Add salt and pepper to taste.
6. This does freeze well. I usually make large batches when asparagus is in season. I like thick soups so I add more vegetables and rice.
7. Best if you use Vidalia onions or Maui sweet onions.

butter, sweet onions, potatoes, carrots, chicken broth, white rice, salt, fresh asparagus, heavy cream

Taken from tastykitchen.com/recipes/soups/the-best-asparagus-soup/ (may not work)