Hear is my recipe for asparagus soup.It is a little time consuming but I make a big batch of it and freeze it in those disposable plastic soup containers-it freezes wonderfully.

Peel 4 pounds of asparagus and chop off the woody bit at the end,cut off and resrve the tips.
boil the peelings and ends(not the tips)in chicken stock to cover-20 mins.
Saute 2 leeks(well cleaned and sliced in 1 inch slices and 2 stalks of celery(also sliced in one inch pieces)in 1/2 cup of good butter till limp.And the peeled aspargus stalks cut into 1/2 inch peicesStrain off the chicken stock and ad(discard peelings and woody bits)and cook over med heat for half an hour-let cool.Add one pint of cream,white pepper and salt to taste.A bit of tarragon also.
When mixture is cooled slightly(but still a little warm)put it in a blender in batches,Blend till totally smooth. put in a pourable vesell-check for seasoning.Thin with chicken stock or cream if needed.
devide the reserved(uncooked) tips amongst the containers(I usually get six containers out of this recipe)and fill with the soup.