Creamy Asparagus Soup

2 T. butter

1/2 Vidalia onion, diced

2 T. flour

3 1/2 c. chicken broth 

1/2 c. light cream

1 bunch asparagus, tough ends snapped off

1 t. dried savory

Salt and pepper, to taste

Remove the tips from the asparagus and place in a small bowl.  Add a touch of water, cover and microwave for a 2-3 minutes.  Remove, drain and set aside.  Chop the stalks of the asparagus into 1" pieces.  Set aside.

Melt the butter in a soup pot over med high heat.  Add the onions and cook until fragrant and translucent.  Add the flour, cook and stir for a couple of minutes until light brown and nutty smelling.  Gradually whisk in the chicken broth until flour is dissolved.  Add the asparagus stalks and savory.  Bring to a boil, reduce heat to a simmer, partially cover and cook until asparagus is very tender, about 20 minutes.

Place the mixture into a heavy duty blender and puree until smooth.  Alternately you can use a food processor or an immersion blender.  Return to the pot and stir in the cream.  Season to taste with salt and pepper.  Garnish each bowl with the steamed asparagus tips.