Cut the asparagus in 2 inch pieces. Put aside the tips for later use.
Bring 6 cups organic chicken stock to a boil in a 3-4 quart saucepan.
Add 1/2 cup finely chopped yellow onions, 2 carrots cut in small pieces and 1 boiling potato peeled and cubed and the asparagus pieces.
Cook until the vegetables are very tender.
Let cool slightly and then puree the soup in very small batches in a processor or blender.
Return to the sauce pan and add 1 tblsp. dried thyme and 1/2 tsp cayenne, salt and pepper to taste and simmer for 10 minutes
Stir in 1/4 cup heavy cream and 2 tblsp. butter (optional) and cook for 5 minutes.
Right before serving, add the asparagus tips and cook until barely tender. Do not overcook them
Serve with hot crusty French bread