1 cup fresh asparagus (tips reserved)
1 small yellow onion
1 (15 oz.) can chicken broth
1 (10 oz.) can cream of chicken soup
1/2 cup water
salt and pepper, to taste
1/4 cup heavy cream (or whole milk)

Prepare the asparagus by snapping the "woody" part off (bend from each end until it snaps off). Discard the "woody" parts. Next, remove the tips and set aside. Taking the stalks, slice each one lengthwise down the middle. Chop into bits about 1/4 to 1/2-inch long. Chop the onion into bits. Place in a small bowl and reserve.

Add 1 can of chicken broth, 1 can of cream of chicken soup and 1/2 cup of water to a large pot or Dutch Oven. Mix thoroughly until smooth and just beginning to boil. Once smooth, strain out the larger pieces of chicken and return the broth to heat until just boiling. Add asparagus bits and onion to the broth and bring just to a boil. Reduce heat, cover and simmer for 30 minutes.

Either using a hand-blender or a food processor (in batches), mix the soup so that the large pieces are broken up, but not entirely minced (gives texture). Return the batch to a boil and slowly add in cream stirring constantly to mix. Add in the whole asparagus tips and allow to simmer for another 20 minutes.

SERVING IDEAS:

~ Serve garnished with garlic croutons.
~ Serve with very thin slices of roasted red pepper garnish (NOT Chipotle) and chives in triangles.
~ Serve with a fresh sprig of parsley or thyme.

Submitted by: Chef Gordy Evans