4 c. chopped yellow onions, about 4 lg. onions
8 tbsp. butter (1 stick)
2 qt. chicken stock
2 lbs. asparagus (trim off tips to add last)
1/2 c. heavy cream or buttermilk (if making cold soup)
Salt and freshly ground black pepper, to taste

Simmer the onions in the butter in a large pot for about 25 minutes until soft and golden, stirring often. Add the chicken stock and bring to a boil. Add the asparagus spears which have been chopped into 1/2-inch pieces (remove only about 1 inch of the woody end). Cover; reduce the heat, and simmer for 45 minutes or until asparagus is very soft.

Force the soup, broth and all, through the medium disc of a food mill. Return the puree to the pot, add the reserved asparagus tips, and simmer until they are tender but still firm, about 5-10 minutes. If serving the soup hot, season with salt and pepper and serve. If serving the soup cold, remove from the heat, cool, stir in the cream or buttermilk and refrigerate covered. Season to taste with salt and pepper. Serve very cold. Serves 8-10.