Puree of Asparagus Soup
1-1/2 - 2 lbs. fresh asparagus
1/4 cup butter
1/2 round onion chopped fine
3-1/2 - 4 cups soup stock
1/8 tsp. nutmeg
Salt & pepper to taste
Clean and discard tough part of asparagus. Save tips. Slice stalks diagonally into half pieces. Saute onion in butter for 3 minutes, add stalks, saute 1 minute. Add 2-1/2 cups broth, salt, pepper and nutmeg. Simmer 5 minutes until stalks barely tender. Add tips and cook until tender. Blend all in blender. Chill several hours. When serving stir in additional broth to desired consistency. Serve in chilled bowls.
