- large yellow onion, chopped
- 3 Tbsp unsalted butter
- 5 cups chicken broth
- Salt and pepper
- 1/3 cup heavy cream
Optional : crab meat or cooked chicken
- Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened
- Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5-10 minutes, until asparagus is tender
- Add 5 cups broth, and simmer for 1-3 minutes. At this point you have the option to add crab meat or chicken to the soup, then the heavy cream. For a light version add 1-2 table spoon of corn starch diluted in 1 tbsp of water to soup, instead of the heavy cream.
Serves: 4-6. You can puree the soup or leave it, it is delicious and healthy either way.