1 3/4 lb. asparagus spears
1/3 c. Italian dressing
1 1/4 c. chopped onions
3 c. chicken broth
3/4 c. light cream or half and half
Ground nutmeg, to taste
White pepper to taste

Cut off asparagus tips; reserve. In medium saucepan, heat blended Italian dressing and onions and cook over medium heat, stirring occasionally, 3 minutes or until tender. Add chicken broth and asparagus stalks. Bring to a boil, then simmer covered, stirring occasionally 3 minutes.

In blender, puree hot soup mixture in two batches, then return to saucepan. Add reserved asparagus tips. Stir in cream, nutmeg and pepper; heat through, but do not boil. Makes 6 servings.