White Asparagus soup

The first thing we do is prepare asparagus:
- cut off the thickest part of the pre-washed pods, approximately 1/4 of the total length;
- using a knife, we clean the thin skin of the rest of the stem;
- cut the peeled stems into pieces, leaving a few whole pods (literally a few pieces).

Choose a cauldron or a saucepan (the main thing is the presence of a thick bottom at the dishes) and in melted butter we pass the chopped onion until soft.
Add the prepared asparagus, pour the broth (you can use water) and bring to a boil under a closed lid.
Pour in the cream and continue cooking for about 15 minutes (depending on the thickness of the stem itself), the main thing is to achieve the softness of the pod.
Salt and add pepper to taste.

We puree the finished asparagus together with cream (except for whole stems, we remove them from the pan) using an immersion blender, trying to achieve the smoothest and most homogeneous consistency (if the soup seems too thick, you can add more warm cream and beat again, and if on the contrary - liquid, you can evaporate excess moisture by holding a little on the fire).

Squeeze lemon juice into the soup, mix and pour into serving plates, adding pieces of asparagus stalks to each and decorating with crackers.

Bon appetit!