Today's Special.

Cream of Asparagus soup:

1 lb. asparagus

1 small or 1/2 large onion

4+ cups chicken stock

1/2 stick butter (1/4 cup) - or more to taste

Chop asparagus, set aside heads for later, discard woody ends.

saute some one small or 1/2 large onion until very tender

add

4 cups chicken stock (bouillon),

chopped asparagus (about 1 lb.)

Boil for 25 minutes, then puree in blender (or if your stick blender works, use that),

Return to pot, add 1/2 stick butter, and more stock to desired consistency.

Add asparagus heads at end.

Okay, so I haven't actually made it yet, but I thought it looked good. We've been eating a LOT of asparagus lately (thank you, Bountiful Baskets) and I'm always looking for new ways to prepare it.