The Chopping Block

Serves 4-6

6 bunches asparagus, cut 3 inches below the tips
1/2 yellow onion
3 garlic cloves
1 potato peeled and diced into small pieces
2 Tb. butter
4-6 cups chicken stock
1 cup cream
salt and pepper to taste
1/2 cup micro chives

In a 8 qt. sauce pan or small stock pot, melt the butter on high heat. Add the asparagus, onion, garlic and potatoes. Saute for 5 minutes. Add the chicken stock and boil for 30 minutes. Add the cream and boil for another 10 minutes. Puree with an inverted blender very well. Strain through a colander. Season with salt and pepper. Serve in beautiful soup bowls and garnish with micro chives. If you can't find the micro chives use regular chives and slice thinly.