Heat 1 onion, diced, in oil until soft. Add 1-2 lbs. chopped asparagus and cook over low heat until asparagus is bright green. Add stock plus salt to taste. Simmer until the asparagus is very tender. Remove from heat, cool, and puree. Serve hot or cold.
This is a quickie version of a recipe from my old nutrition school classmate Lucy. If you're out there, Lucy: YOUR SOUP IS SO GOOD and so simple, I always think of you when I make it... which is constantly, when asparagus is available.
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For those of us who crave your soups, but are babes in the woods, how about sharing some advice on how to make a stock -- which ones are appropriate for veggie things, meaty things, fishy things, fowlish things.....
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