[1]2 T. butter
1 lb. white asparagus
1 medium onion, chopped
1/4 c. flour
4 c. chicken stock
salt and white pepper
1/2 c. heavy cream (totally optional)
sandwich bread to make croutons, plus more butter to brown them
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Peel the asparagus and cut off the tips, which you want to keep whole for garnish. Set aside the tips and chop the rest of the stalks into 1/2" pieces.
Sweat the chopped onion in the 2 T. butter over medium heat taking care not to brown them. After they've softened, add the chopped asparagus pieces and cook 5 minutes more, stirring to avoid browning. Add the flour and stir to mix well over the vegetables and cook for 3-4 minutes it to take off the raw taste. Again, don't let things brown. Now add the add the chicken stock and bring to a low simmer.
Use some cheese cloth to wrap the tips into a bundle and submerge it in the pot to so the tips cook along with the rest; the cheese cloth bundle makes it a snap to pull out and save the tips before you move onto the final purée.
While the soup is cooking, cut the bread slices into fanciful shapes to make croutons. Brown them on both sides in butter 'til crisp.
Simmer the soup for 25 minutes with the lid ajar. Fish out the tip bundle and then use an immersion hand blender [4] to make it all smooth. It will be nice and thick. Add salt and white pepper. Now's the time to add the cream, if you feel you need it. I loved mine straight, just the sweet asparagus flavor shining through.
Serve the soup hot in hot bowls with a few asparagus tips floating on a crouton life raft.