Cream Of Asparagus Soup - cooking recipe

Ingredients

1 lb. fresh asparagus
1 medium onion, finely chopped
2 Tbsp. butter (real)
2 Tbsp. flour
4 c. chicken stock
salt
pepper
nutmeg to taste
dash of cayenne pepper
1/2 c. heavy cream

Preparation

Cook the asparagus in a large skillet of boiling, salted water until tender-crisp (about 7 to 12 minutes).
Drain.
Remove and reserve the asparagus tips (about 1-inch).
Chop the asparagus stalks.
Saute the onion in the butter until transparent and mix in the chopped asparagus talks.
Add the flour and stir gently. Gradually pour in the chicken stock.
Add the salt, pepper, nutmeg and cayenne pepper and simmer for 30 minutes.
Puree the soup in a blender, adding the cream.
Serve hot.
Garnish with the asparagus tips.