Asparagus Soup

Cut tips from asparagus. Reserve for garnish. Cut stalks into 1/2 inch pieces. Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring until softened. Add asparagus pieces and s&p to taste, then cook, stirring, 5 minutes. Add 5 c stock, thyme, and simmer, covered, until asparagus is very tender, 15-20 min. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3-4 minutes, then drain. Puree soup in batches in a blender until smooth. Pour into bowl. Stir in cream. Stir in vermouth, mace, and a squeeze of lime. Garnish and serve.

Asparagus 2 lb
Butter 4 T unsalted
Heavy Cream 1 c
Lemon Juice, Fresh 1 squeeze
Mace 0.25 tsp
Onion 1 lg, chopped
Stock 5 c chicken
Thyme 2 sprigs (leaves)
Wine, Vermouth 1 T dry