2 lbs. fresh asparagus
4 tbsp. butter
2 lg. onions
3 tbsp. flour
6 c. chicken broth
1/2 c. heavy cream

Cut asparagus into pieces, blanch 5 minutes in boiling water. Chop and set aside to cool.

In a large saucepan, melt butter and saute onions until tender. Add asparagus and cook 10 minutes. Whisk in flour and cook 3 minutes, uncovered. Add chicken broth, simmer covered 30 minutes. Cool and puree in food processor or blender. Sieve mixture to remove fibers. Return to saucepan, add cream and heat.