Chilled Asparagus Soup - cooking recipe

Ingredients

6 tablespoons unsalted butter (3/4 stick)
4 cups asparagus, cut into 1 inch pieces (about 1 1/2 lbs.)
2 cups green onions, cut into 1/2 inch pieces
4 cups chicken stock or 4 cups broth
1/4 cup dry sherry (optional)
12 fresh asparagus spears (garnish)
1 -2 cup half-and-half
salt
white pepper, to taste

Preparation

Melt butter in heavy large saucepan over medium-high heat.
Add asparagus and onion and cook 5 minutes, stirring occasionally.
Add stock and sherry;reduce heat to medium, cover and cook until asparagus is tender, 2 to 3 minutes;remove from heat.
Puree asparagus mixture in batches in blender or food mill;transfer to a non-metal container.
Cover and chill several hours or overnight.
Cook asparagus spears in boiling salted water until crisp-tender, about 5 minutes; pat dry.
To serve, add half and half to soup to desired consistancy.
Season with salt and white pepper.
Garnish each serving with 2 asparagus spears and serve.