2 pounds medium asparagus
2 tablespoons unsalted butter
1 medium yellow onion, chopped
1 quart chicken stock
2 cups water
Salt and Pepper
Discard the tough ends of the asparagus (bend each stalk and it'll break at the tough end). For each stalk, chop off the tip (about 1-1 1/2 inches) and set aside. Coarsely chop the stalks.
Melt the butter in a large saucepan over moderate heat. Add the onion and cook until softened, about 4-5 minutes. Add the stock and water and bring to a boil. Add the chopped asparagus and season with 1 1/2 teaspoons of salt and some pepper. Boil until the asparagus are tender, about 10 minutes. Turn off heat and cool for a few minutes.
Working in batches, ladle the soup in a blender or use a hand blender. Puree and pour it into a clean saucepan. Season with salt and pepper. Stir in the asparagus tips and bring to a simmer. Simmer about 5 more minutes, or until the asparagus tips are cooked.
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