3/4 lb. fresh asparagus, cut into 1 inch pieces and steamed until tender.
1 med. onion, quartered
5 tbsp. butter
1 tsp. salt
1/2 tsp. white pepper
6 c. beef bouillon
2 c. light cream

Top with fresh onion greens or ground nutmeg. Puree asparagus and mince onion set aside. Melt butter in a 4 quart stockpot. Add onion and saute for 2 minutes, stirring occasionally. Add asparagus, salt, and pepper; mix well. Stir in beef bouillon. Simmer for 20 minutes. Stir in cream. Simmer just to heat through. Pour into 6 soup bowls. Top with onion or ground nutmeg.