Cream of Asparagus Soup

1 large bunch asparagus (50 spears)
1 large onion, chopped
2 tablespoons butter
7 cups chicken stock
½ teaspoon lemon juice
2 cups half-and-half cream
salt and pepper to taste

Trim tough ends off asparagus. Steam asparagus until crisp tender. Trim off tips, about 1 to 1 ½ inches and set aside. Saute onions in butter, add stock, lemon juice and asparagus spears and simmer, uncovered, for about 20 minutes. Remove asparagus with slotted spoon and place in blender with about half of the water. Puree and pour back into pot. Add cream, salt and pepper, and asparagus tips and heat to serve. Garnish with mint. Serves 8.

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