1 lb. fresh asparagus
1 yellow onion, finely chopped
2 tbsp. butter
2 tbsp. flour
4 c. chicken broth
1/2 c. whipping cream
Salt and pepper to taste

Wash asparagus. Remove and discard bottom part of stems. Cut asparagus into 2 inch lengths.

Saute' onion in hot butter for 3 minutes until softened. Stir in flour and add chicken broth. Add asparagus. Cover and simmer 20 minutes.

Put soup in blender and puree' until smooth. Strain soup. Add whipping cream and strained soup to a clean saucepan and heat until hot.

Serves 4.