Cream of asparagus soup

2 bunches asparagus, broken into small pieces (disgarding the tough ends)
1 medium onion, chopped
3 tablespoons butter
5-6 cups chicken broth
1/4 cup crème fraîche (heavy cream)
fresh lemon juice to taste
dill, chopped

Melt 2 tablespoons butter and cook onion until soft. Add pieces of asparagus, saute for five minutes. Pour in chicken broth, bring to a boil and then reduce heat to simmer for 15-20 minutes. Puree soup in blender (work in batches) and return to pot. Stir in crème fraîche and heat through. Add remaining butter and lemon juice. Garnish with chopped dill.

Served with french crusty bread, gravlax, red onion and capers.