about 2 large bunches asparagus
1 medium onion, chopped coarsely
2 cans concentrated chicken broth
3/4 c. water
1 cup Wallaby NZ style sour cream or cream fraise or heavy cream
Cut asparagus into 1 inch pieces reserving tips for garnish.
Sauté onion in butter in stock pot until soft.
Add asparagus, broth and water. Simmer about 15 minutes.
During last 3 - 4 minutes, add tips to surface of boiling liquid.
Remove to a plate for later.
When asparagus is tender turn off heat, carefully puree with immersion blender until smooth.
Add sour cream and blend again until mixed.
Adjust seasoning, garnish with the asparagus tips.