Makes about 4 servings. Difficulty
1 Tablespoon unsalted butter 1 medium onion, chopped 2 garlic cloves, minced 1/2 cup dry white wine 4 cups gf chicken stock 1-1/2 pounds fresh asparagus, trimmed and chopped - reserve tips 1/2 cup heavy cream Salt and freshly ground black pepper
In a large, heavy saucepan, melt butter over medium-low heat. Add onions and garlic; cooking until tender, about 5 minutes. Add gf chicken stock and white wine, then add chopped asparagus. Simmer for about 5 minutes.
In a blender or food processor, puree soup.
Return pureed soup to saucepan and add cream. Season to taste with salt and freshly ground black pepper. Add reserved asparagus tips. Simmer for 3 to 5 minutes, or until asparagus tips are tender.