•     This is a simple, elegant soup, tasting purely of asparagus. But toppings can
•     be added. It is also very pretty, especially in a white or possibly black soup bowl. It
•     can be served warm or possibly cool.
• 5 Tbsp. butter
• 5 c. minced onions (about 5 small to medium)
• 2 lrg leeks, white part only, minced
• 2 lb asparagus
• 8 c. chicken broth or possibly stock
•     Salt and pepper to taste
• 1 c. whipping cream (or possibly buttermilk is good for cool soup)

Directions

1. Heat the butter in a large stockpot and add in onions and leeks. Cover and cook on low heat till onions are soft and translucent/soft, about 20 min.
2. Break off woody bottoms of asparagus spears and throw away. Cut off about 1 inch of the tips and reserve. Cut remaining spears into 1/2 inch pcs.
3. Add in broth to onions and bring to boil. Add in asparagus spears, reduce heat and cover. Simmer about an hour, till spears are very tender. Force broth and spears through a food mill and return to pot. Add in reserved tips and simmer for about 5 min. Season with salt and pepper.
4. If serving warm, add in whipping cream; if serving cool, chill till cool and then add in the buttermilk or possibly cream before serving.