From Asparagus to Zucchini (3rd ed.) by Madison Area Community Supported Agriculture.

Recipe provided by Matthew and Susan Smith, Blue Valley Gardens

• 8 tablespoons (1 stick) butter
• 3 1/2 - 4 cups of chopped onions
• 8 cups of chicken stock
• 2 pounds of asparagus
• 1/2 cup cream
• salt and pepper to taste
• fresh lemon thyme or dill to taste

Heat butter in soup pot, add onions, and cook until tender.  Add stock; bring to boil.  Cut tips off asparagus; reserve.  Chop stems and add to pot.  Simmer gently until asaparagus is very tender, 15-20 minutes.  Puree in a food processor and return puree to pot.  Add tips; cook gently 5-10 minutes.  Stir in cream, salt and pepper.  Add lemone thyme or dill; if you use dried herbs, addthem to the onions as they cook.  Makes 8 - 10 servings.

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