Step 1: Cut off 1-inch tips of asparagus spears and set aside.
Step 2: Cut rest of asparagus into 1/2-inch pieces, set aside.
Step 3: Saute onions in butter in heavy stock pot until golden, 30-40 minutes ???. In think this a little long .
Step 4: Add curry powder
Step 5: Add chopped asparagus spears and chicken broth, reserving 1 cup, and simmer until asparagus is tender, 10-15 minutes.
Step 6: Remove from heat and process in batches in food processor then return to pot.
Step 7: In a separate small saucepan
Step 8: Simmer asparagus tips in the cup of reserved chicken stock for 2-3 minutes. Add half and half, salt and white pepper to processed soup and heat to boiling. Serve with asparagus tips
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