Soup

Cream of Asparagus Soup
1 lb Fresh Asparagus Spears
1 Med. Onion, diced
1 Tablespoon Butter
3 Cups Chicken Broth
1 Med Potato, peeled and diced
1 Stalk Celery, chopped
1 Teaspoon Dried thyme
Salt and freshly ground White Pepper, to taste
1 Cup Cream

*Rinse and dry asparagus spears.
*Break and discard tough lower parts; cut remaining sections into ¾ inch pieces.
*Into a large pot, over medium heat, sauté onion dices into melted butter for 3 to 5 minutes, until translucent.
*Pour in chicken broth; add asparagus stem pieces, potato dices, chopped celery, thyme, salt and pepper.
*Cover; bring to a boil.
*Lower heat to low and simmer for 12 to 15 minutes, until vegetables are soft.
*Remove from heat; leave to cool.
*Pour half of mixture into a blender.
*Cover and puree at high speed for 20 to 30 seconds, until really smooth.
*Press through a fine sieve, back into large pot.
*Repeat with remaining mixture.
*Stir in cream
* Reheat until hot, or refrigerate until really cold before serving.
*This soup can easily be doubled.