Creamy Asparagus Soup

2 lbs asparagus, trimmed of woody stem bottoms
1 large yellow onion, chopped (1-1/2 to 2 C)
1 t. minced garlic or 1 T. minced green garlic
3 T. butter
4 C. chicken broth or vegetable broth
1 C. water
2 sprigs fresh thyme
1 bay leaf
1/4 C. chopped fresh parsley
1/4 C. heavy cream or full-fat sour cream
1 T. dry vermouth
1 t. lemon juice
1/2 t. black pepper (more to taste)
1 t. salt (more to taste)

Cut asparagus tips and reserve, cut the rest of the asparagus into 1/4-inch rounds.

Melt butter in 4-5 qt pot on medium heat.  Add the onions and cook until translucent, about 5 minutes.  Add garlic and cook a minute more.  Add the asparagus rounds (not the spear tips) to the onions.  Sprinkle with salt and pepper to taste.  Cook another 5 minutes.

Add the broth, water, thyme sprigs and bay leaf to the pot. Increase heat to a boil, then reduce to a simmer.  Simmer, uncovered, until the asparagus are tender, about 10 minutes.  At the end of the cooking, stir in the chopped parsley.

While the soup is cooking, blanche the asparagus tips in a small pot of boiling, salted water, until the tips are just tender, about 2-4 minutes.  Drain, rinse with cool water to stop the cooking and set aside.

Remove the bay leaf and thyme sprigs.  Use an immersion blender to puree the soup.  For a creamy texture, press the pureed soup through a sieve or a food mill, if needed.  (I found my blender got the soup plenty creamy).  Stir in the cream, vermouth, lemon juice.  Season with additional salt and pepper to taste.  

Garnish with asparagus spears

***I want to try roasting the tips and then freeze drying for a more crunchy type of topping.