2 lbs asparagus; trimmed
2 tbsp butter
1 small onion; finely chopped
1/4 tsp salt
3 tbsp all-purpose flour
1/2 tsp ground coriander
28 oz chicken stock
1/2 cup heavy cream
olive oil

1. Pre heat grill to medium heat.

2. Coat asparagus in olive oil and grill for about 4 minutes, turning once.

3. Cut 1/4 of the asparagus in 2 inch lengths and reserve for finished soup, cut remaining asparagus in 1/2 inch lengths.

4. In 3-quart saucepan over medium heat, melt butter and cook onion until tender.

5. Stir in flour and salt until blended and cook for about 3 minutes. Gradually whisk in broth and coriander. Add in the asparagus. Simmer soup, uncovered, stirring ocasionally, until thickened, about 5 to 10 minutes.

6. Put half of soup into blender; cover (with center of blender lid removed) and blend at low speed until smooth. Repeat with remaining asparagus soup.

7. Return soup to saucepan, stir in heavy cream and add reserved asparagus and heat through.

Serve hot.