The creaminess of the soup plus the garlicky-onion tang from the chevre is a savory and wonderful combination. The cheese melts into the soup and the bits that you scoop up with your spoon is a burst of delicious flavor. —TheGirlyGirlCooks
Cut the flowered tops off of 8 asparagus spears, just about 1 inch long and set aside for garnish. Also, cut the bottom 2 inches of the woody base of asparagus and discard. Chop the remaining asparagus spears into 1/2 inch pieces.
In a large pot, melt the 1/4 cup butter over medium heat. Add the minced onion and chopped asparagus to the pot and cook until the onion and asparagus become softened. Sprinkle in the tablespoon of flour, stir to combine and cook for 1 minute. Pour in the chicken broth, bring to a boil and then reduce to a simmer for 15 minutes.
While the soup is simmering, bring a small pot of water to a boil. Blanch the 8 asparagus tips for 2 minutes in the boiling water and then submerge the tips into cold ice water to shock them. Set aside.
After 15 minutes of simmering, taste the soup and sprinkle with salt and pepper to taste. Puree the soup in a blender until smooth and then pass through a strainer for a perfectly smooth texture. Add more salt and pepper to taste, if needed.
To Serve: Ladle the soup into each of the 4 bowls and place 2 asparagus tips into each bowel. Sprinkle equal amounts of the crumbled roasted garlic and chive chevre into each bowl. Enjoy with some bread and a green salad.