2 c. chicken broth
1/2 c. onion, chopped
2 cans asparagus, drained
2 tsp. lemon juice
1/8 tsp. ground mace
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1 tsp. white pepper
1 c. half & half

Boil onions in chicken broth until tender. Add asparagus, lemon juice and mace and process through blender in batches until smooth. In another pan, melt butter and blend in flour, salt and pepper. Add half & half all at once. Cook and stir until bubbly. Stir in vegetable mixture. Cook and stir until serving temperature.

FOR EXCELLENT VARIATION: Add 2 cup cooked shrimp or flaked crabmeat. Maintain at serving temperature, for 10 minutes before serving.