Yield: 6 servings
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2 pounds asparagus
1 small onion, finely chopped
1/4 cup (1/2 stick) margarine
2 tablespoons flour
1 can ( 13 3/4 ounces) chicken broth
1 cup heavy cream
1/8 teaspoon nutmeg

Wash and trim asparagus; cut into 1 inch pieces.

Cook in boiling salted water to cover just until tender, 10-13 minutes.

Drain, reserving 1 1/2 cups of the cooking water.
Place cooked asparagus and reserved liquid in the container of blender; whirl until mixture is smooth.

Suate onion in margarine in a large saucepan until tender but not brown, about 3 minutes.
Stir in flour; cook over low heat until bubbly, about 1 minute.
Gradually stir in chicken broth.
Bring to boiling, stirring constantly.
Lower heat; simmer 3 minutes.

Add asparagus puree, 1/2 cup of the cream and the nutmeg.

Bring just to boiling.

Whip remaining cream in a small bowl until soft peaks form.

Serve soup hot or cold with a dollop of cream on each servin

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