1 bunch asparagus (in season: April – May)
2 large fresh spring onions
fresh sprig of thyme
2 tbs. butter
2 tbs. flour
8 cups fresh chicken stock

Prepare asparagus by washing and snapping off  tough bottoms.
Cut off asparagus tips and reserve, to add to soup at the end.
Chop (medium coarse) 2 spring onions.
In an 4 qt. all-clad sauce pan, saute onions in 2 tablespoon butter for 5 to 7 minutes until soft.
Stir in 2 tablespoon flour and saute another 5 minutes.
Add tough bottoms and fresh thyme to pan and saute 5 to 7 minutes, stirring to prevent browning.
When aparagus begins to soften add about 8 cups of freshly made hot chicken stock. Bring back to a boil and simmer for about 20 to 30 minutes.
To finish soup, blend with a hand held stick blender for five minutes until coarsely smooth.
Strain through a fine sieve and bring back to a low simmer.
Add raw tips and simmer lightly for 5 more minutes until asparagus tips soften but are still firm.