This soup is great to make when asparagus is in season.
2 lbs asparagus
1 large yellow onion, chopped
3 tbsp unsalted butter
5 cups chicken broth
Leaves of 2 sprigs of fresh thyme
1/3 cup heavy cream
A squeeze of fresh lemon juice
Salt and pepper
Cut tips from 12 asparagus 1 1/2 inches from the top and halve tips if they are thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2 inch pieces.
Cook onion in butter in a 6 quart saucepan over medium heat until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add broth and thyme and simmer, covered, until asparagus is tender, 15 to 20 minutes.
While soup simmers, cook reserved asparagus tips in boiling salt water until just tender then drain.
Puree soup in blender until smooth and return to pan Stir in cream and a squeeze of lemon juice. Season with salt and pepper to taste.