Asparagus Soup

1 pound asparagus cut in one inch lengths - tips reserved.
4 cups chicken stock.
2 tablespoons butter or 4 ounces cream - optional.
Salt and pepper to taste.

Slowly simmer the asparagus, not the tips, in 3 cups of the stock at least
30 minutes but preferably 1 hour. Blend at liquify in a blender until
smooth. If aasparagus is "woody" strain through a tea strainer. Use 1 cup
of stock to rinse blender. Add butter or cream is desired. Salt and
pepper to taste. Makes 4 servings.

Note: I have used homemade stock, canned stock, and even boullion with
success. Homemade is obviously best. This does not do well with canned
asparagus.