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Cream of Asparagus

4 cups onion – chopped fine
½ cup butter
2 quarts chicken stock (3 tins + 3 tins water)
2 pounds asparagus – cut into 1-1/2” lengths
Salt + pepper

Melt butter, simmer onions.
Add stock.
Remove tough ends of asparagus and reserve the tips.
Cover reduce heat – simmer 45 minutes.
Puree – and add reserved tips.
Simmer 15 minutes

Happy Cooking!