2 medium yellow onions
4 ribs celery
1 Tablespoon butter or oil
2 pounds Asparagus, trimming the tops and saving until last
1 large or 2 small bulbs (not cloves) garlic
1 teaspoon dried basil
1 teaspoon dried majoram
red, black pepper to taste
7 cups chicken or vegetable stock
1/2 cup heavy cream
1 cup shredded Reggiano Parmesan cheese
Sauté chopped onions and celery in butter until translucent.
Add asparagus and sauté for another couple of minutes, then add garlic, herbs and spices, cooking for another minute or so, being careful not to over cook garlic.
Add stock, cover and simmer for at least one hour, until vegetables are very soft.
Blend in a food processer, blender or use a stick blender so you don't have to transfer anything and blend this mixture until smooth.
Add cream and shredded cheese and blend until cheese is melted.
Add remaining asparagus tops and cook another 5 minutes.
Serve alone or top with croutons and enjoy!