Cream of Asparagus

Serves 4, please note that the soup we made doesn't have the cream.
Ingredients:
1 lb. asparagus, diced into 1" pieces
1 medium onion, diced
1 tablespoon unsalted butter
3 cups chicken broth
1 medium potato, peeled and grated
1 stalk celery, diced
1 sprig fresh thyme, or 1 tsp. dried thyme
1 cup heavy cream, or whole milk
kosher salt
freshly ground white pepper
lemon

Directions:
Rinse asparagus. Remove top 1 inch of each spear, discard tough lower part, reserving middle portion of stalks. In a 3-quart saucepan over medium heat, saute onion in butter for 3 to 5 minutes or until translucent. Add chicken broth, asparagus tips and stems, potato, celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft. Remove from heat and let cool.

Remove the asparagus tips. Place the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Pass through a fine sieve and return blended soup to saucepan. Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.

Squeeze a few drops of lemon at the end to brighten the flavor in each bowl when serving.

Notes:
Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good. Be sure to adjust the seasoning after you add the cream (or half & half, or milk), especially if you plan to serve it cold.