1/2 c. sliced onions
3 tbsp. butter
1 c. or more asparagus bottoms, washed & sliced into 1/2 inch pieces
2 c. canned chicken broth
2 tbsp. flour
1 c. light cream

Slowly saute' onions in butter until translucent. Add the asparagus to the onions with a little salt. Cover and cook slowly for 5 minutes. Stir in the flour and cook, stirring for 3 minutes. (Add butter if too thick.) Remove from heat and slowly stir in hot broth. Simmer 30 minutes. When the asparagus is tender puree in blender and strain to remove strings. Just before serving add cream and heat--DO NOT BOIL. Season to taste. (This soup may also be served chilled.)