1/4 c. onion, minced
2 tbsp. butter
1 c. asparagus, thinly sliced
1/2 tsp. paprika
3 c. chicken broth
6 tbsp. heavy cream
2 tbsp. cornstarch
2 tbsp. water
Salt & pepper to taste

Cook onion in butter until soft. Add asparagus and paprika and cook, stirring until asparagus turns bright green. Stir in chicken broth and heavy cream. Heat to boiling. Blend together cornstarch and water and stir into soup. Cook just until thickened. Season with salt and pepper.