1/4 c. butter
1 lg. onion
2 cloves garlic, chopped
3/4 qts. chicken broth
1 1/2 lbs. asparagus
2 tbsp. flour
1/2 tsp. basil
1/2 tsp. salt
1/2 tsp. pepper
1 c. heavy cream
1/2 c. dry sherry

1. Saute the garlic and onions in butter over a low flame for 20 minutes. Add the chicken stock and heat to boiling.

2. Cut the asparagus into fourths, reserving the tips. Add to broth, basil, salt and pepper; simmer over low flame for about 25 minutes or until asparagus is soft.

3. Remove the soup and blend until smooth.

4. Return to pan and add asparagus tips, and simmer over a medium flame for 12 minutes or until tips are soft.

5. Add flour, cream and sherry. Cook until hot. Serves 4.