Cream of Asparagus Soup

This soup can be served as a chilled summer soup or a hot soup in the wintertime. I thought it was especially pretty as a Christmas dinner soup. It's very light so if you are having a multi-course meal, it will do very nicely as your soup course.

2 pounds green asparagus
1 large onion, chopped
3 T. unsalted butter
5 - 6 cups chicken stock
1/2 cup heavy cream
Juice of half a small lemon
chopped parsley for garnish

Cut stalks and asparagus into 1/2-inch pieces. 

Cook onion in 2 T. butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes. 

Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in heavy cream, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter. 

Add lemon juice and garnish with chopped parsley.

Adapted from Epicurious.com