Cream of Asparagus Soup

I went to Costco today to pick up some blueberries, and I also bought a package of great looking asparagus. There are just two of us in the family, and everything at Costco is packaged for a family of eight, but I bought the asparagus anyway. For dinner I made roasted asparagus, drizzled some olive oil on them, added salt and pepper, then topped with Panko bread crumbs to which I had added olive oil. Excellent. Then, I decided to make a large pot of cream of asparagus soup. It is delicious, and I kept half out to eat tomorrow night and froze the rest. I think it will freeze ok, but I will let you know. (It froze very nicely). Here's my simple recipe for asparagus soup. Cream of Asparagus Soup 2 lbs asparagus, trimmed, then cut into 1 inch pieces. Cut off a few of the tips and set aside for decoration later. 5 cups chicken broth 2 tablespoons butter, + 2 more tablespoons for the very end 1 onion, diced 1/2 cup creme fraiche or heavy cream (I used Greek yogurt, as I had neither) salt and pepper to taste Melt 2T. butter in a large pot, add diced onion, cook for about 5 minutes until soft. Add the asparagus (not the tips that you set aside), cook about 5 more minutes. Then, add the chicken stock and simmer the vegetables for about 20-30 minutes, until asparagus are soft. Let the soup cool Add 1/2 cup creme fraiche or heavy cream. Then, puree in the blender in batches. Add back to the pot, heat, and 2 more tablespoons of butter. Squeeze a little lemon juice on it just before serving. The asparagus tips should be cooked, then set aside for decoration, a few spears on top of each bowl of soup. I did not add the final 2 tablespoons of butter, and I used greek yogurt in place of the heavy cream or creme fraiche. It was delicious. It's healthy and low in fat, and can be served either hot or cold. Enjoy.