8 tablespoons (1 stick) butter
3-4 cups chopped onions
8 cups chicken stock
2 pounds asparagus
1/2 cup cream
salt and pepper
lemon thyme or dill
Heat butter in soup pot. Add onions and cook until tender. (If using dried herbs, add here. If you're using fresh, add with salt and pepper.) Add stock; bring to a boil.
Cut tips off asparagus; reserve. Chop stems and add to pot. Simmer gently until asparagus is very tender, 15-20 minutes.
Puree in a food processor and return to pot. Add tips; cook gently 5-10 minutes.
Stir in cream. Add salt and pepper to taste.