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Spring Asparagus Soup

4 lb Asparagus- 1 inch woody stems removed and discarded; cut into 1'' pieces
1 md White onion- dice into large pieces
4 oz Butter
2 qt Chicken or vegetable stock; heated to boil then set aside
1 pt Heavy cream

Sweat onions and butter in small stock-pot until translucent, add asparagus and continue to sweat 2-3 minutes. Add heated stock just until it covers the asparagus. Season the broth with salt, pepper and a pinch of sugar. Simmer until tender, keeping asparagus green in color and be careful not to overcook. Transfer contents to a blender or processor. Puree until smooth, add heavy cream while blending. Adjust salt, pepper, and sugar. Pass through a fine strainer or chinois. Serve immediately.

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