3 pounds green asparagus
1.5 large onions, chopped
4 tablespoons butter
5 to 6 cups chicken broth
4 cups chicken broth
1 can cream of chicken
white pepper
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste
• Cut the bottom nuckle from the asparagus.
• Cut tips from 12 asparagus… heh just the tip 
• 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
• Cut stalks and all remaining asparagus into 1/2-inch pieces.
• Cook onion in 2 tablespoons 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, 10 minutes.
• Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
• While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
• 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 crème fraîche, 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 asparagus tips.
