Creamy Asparagus Soup

1/2 cup olive oil
1 large onion diced

1-2 pounds of asparagus 

(I use the stalks after using the tips in other recipes)

5 cups chicken stock

1 cup heavy cream

1tbsp butter

1 tbsp flour

salt and pepper

crab meat or fresh diced bacon bits f desired

Trim ends off and cut stalks of asparagus into 1/2-inch or smaller pieces.

Cook diced onion in 2 tablespoons olive oil  in a large pot over medium heat, stirring, until softened.

Add asparagus pieces and salt and pepper to taste, 

then cook, stirring often for 5 minutes.

Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan.

THIS IS WHEN I refrigerated it, to continue making when I wanted to eat it. It would freeze well at this point too. Just bring back to a boil and continue from here if you choose to do the same.

Stir in heavy cream

Bring soup to a boil and whisk in remaining tablespoon butter.

Add lemon juice and garnish with crab meat or bacon bits if desired.

note:

Soup keeps, covered and chilled for 2 days. 

If making ahead, add last tablespoon butter and lemon juice after reheating.

Serve with baguette toast or grilled sandwiches.

"BON APPETIT!"

This is a great soup base as well. You can add brocolli, carrots, cauliflower florets.......