Asparagus Soup

Ingredients
2-3 cups chopped onions
8 T butter
3-4 lbs fresh asparagus cut into pieces
12 cup water
2 tsp salt
¼-1/2 tsp pepper

Directions
· Cut the tips from 12-14 pieces of asparagus – set aside for garnish
· Melt butter in Dutch oven, add onions and asparagus and sauté
5-8 minutes
· Add water, salt, and pepper and bring to a boil
· Reduce heat and simmer partly covered until tender, 20-30 minutes
· Puree in batches in a blender or food mill
· Strain in colander, pressing down on puree, and dispose the pulp
· Return soup to pan and adjust seasoning to taste
· If serving cold, add extra salt
· If you wish to enrich soup, beat together 1 cup heavy cream and
5 egg yolks. Gradually add hot soup to cream and egg mixture, stirring constantly. Re-season to taste.
· Serve hot or cold with asparagus tips on top as garnish