Cream of Asparagus Soup

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Serves about 8

4 cups chopped yellow onions, about 4 large onions
8 tablespoons unsalted butter
2 quarts chicken broth
2 pounds asparagus, trimmed
1/2 cup heavy cream
salt and pepper to taste

Melt the butter in a large pot and simmer the onions until very soft and golden, about 25 minutes, stirring often. Add the chicken stock and bring to a boil. Meanwhile, trim the tips from the asparagus and reserve. Chop the remaining part of the spears into 1-inch pieces and drop into the boiling chicken broth, cover, reduce heat, and simmer 20-30 minutes, or until asparagus is very soft. Puree the soup in a food processor fitted with a steel blade, or in a blender, until smooth. Return the puree to the pot, add the reserved asparagus tips, and simmer until they are tender but still firm, 5-8 minutes. Season with salt and pepper to taste and serve.

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