1/2 cup chopped onion
1 tablespoon oil
2 cans (14 1/2 oz ea) chicken broth
2 1/2 pounds fresh asparagus, trimmed and cut into 1″ pieces
1/4 teaspoon dried tarragon
1/4 cup butter OR margarine
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 cup half & half
1 1/2 teaspoons lemon juice
shredded swiss cheese

in a large saucepan over medium heat, saute onion in oil until tender. add broth, asparagus and tarragon; simmer until asparagus is tender, about 8-10 minutes. in a blender or food processor, puree the asparagus, a third at a time; set aside. in a dutch oven or soup kettle, melt butter; stir in flour, salt and pepper. cook and stir for 2 minutes or until golden. gradually add cream. stir in the pureed asparagus and lemon juice; heat through. garnish with cheese if desired.

8 servings (about 2 qts)