Cut off the bottom inch of asparagus stems. Separate the tips from the stems.

In a pot, add the butter over medium-hot. Add the garlic, bay leaves, and onion; and cook for 10 minutes, or until onion starts to caramelize.

Add the asparagus stems and cook for another 3 minutes. Pour in the stock and asparagus tips; and simmer for 15 minutes. Remove the bay leaves. Let it cool and pour the soup into a blender or food processor. Process until smooth.

Return the soup back to the pot and cook over medium heat. Add the heavy cream and season with salt and pepper.