wilkes

3 tbsp unsalted butter
4 cups chicken stock
1/4 lb fresh asparagus, trimmed (or 1 can white asparagus)
2 cups minced sweet onions (or combo of onion and leaks)
1/4 cup creme fraiche (substitute whipping cream if you choose)
3/4 tsp salt
1/4 tsp white pepper
1 to 2 tsp lemon juice, optional

melt butter in 4 qt pan.

add onion and cook until soft and golden. Don't let brown.

add chicken stock. Bring to boil.

cut 2 to 3 " asparagus tips and set aside.

cut remaining spears into 1/4 to 1/2 " pieces. If raw asparagus being used then add them to boiling broth.

Cover and simmer until very soft, 30 minutes or so. (If canned, add drained spears to boiling broth and cook until tender (5 minutes should do it.)

Process in blender, hand mixer, or imersion blender, remaining
asparagus.

Cool for 10 minutes and then puree soup in blender or processor. Return to pan.

Add asparagus tips and simmer until just tender, 5 minutes should do it.

Stir in cream .

Season with salt and pepper and a couple of drops of lemon juice.

Serve warm with croutons. I like caesar or garlic.

This freezes well.

If you don't know how to make creme fraiche then ask and I will give receipe (company just coming in so I have to sign off.)

I wish someone did, I love the stuff.

Does anyone have a good , simple recipe for this ?