4 c chopped yellow onions
2 T butter
2 T Olive Oil
6 cups chicken stock
2 c half & half
salt and freshly ground black pepper, to taste
Melt the butter and olive oil in a large soup pot and sweat the onions until translucent, almost turning golden (about 25 minutes). Add the chicken stock and bring up to the boil.
Meanwhile, cut he top 1″ of the tips from the asparagus and reserve. Snap the asparagus ends to remove the tough end. Cut the spears into 1/2″ pieces and drop into the boiling stock. Cover and reduce heat and simmer for 25 minutes (until asparagus is very soft.)
Puree the soup with an immersion blender or use a regular blender and work in small batches. Don’t forget that the soup will be extremely hot in the blender and be careful! Return to pot if using a blender.
Add the reserved tiops and simmer until they are tender but firm, about 5 minutes.
Add the half and half. DO NOT BOIL. Season with salt and pepper.
Serves 8. (Or like 40 if they are soup shots!)