Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            ounces  unsalted butter
  12            ounces  onion -- minced
  3             pounds  asparagus -- chopped
  9             ounces  flour
  4             quarts  white stock -- heated unsalted
                        chicken or veal-based
  6               cups  milk -- heated
                        kosher salt -- to taste
                        white pepper -- to taste
  3               cups  heavy cream -- heated
  6             ounces  asparagus tips -- tender-crisp
                        -- steamed

Preparation:

Heat the butter in a heavy saucepot, over a medium flame add the onions and asparagus sweat without browning whisk in the flour to make a roux cook for a few minutes, do not allow to color gradually beat in the hot stock bring to a boil, heat and whisk until thickened skim carefully puree in a food processor force through a chinois to strain adjust the consistency with hot milk as necessary reheat soup, over a medium-low flame do not allow to boil season to taste with salt and white pepper finish with heated cream garnish with asparagus tips serve hot

Nutritional Information:

294 Calories (kcal); 25g Total Fat; (74% calories from fat); 5g Protein; 15g Carbohydrate; 80mg Cholesterol; 44mg Sodium