Cream of Asparagus soup

Hooray! My internet is back! And just in time to post about what I'll be making for Valentine's Day dinner. But first, let's play a little catch up.
This past week I tried a new way to use asparagus -in soup! It seemed pretty straight forward and easy:

Boil coarsely chopped asparagus, and simmer until tender. Reserve 1 cup of the boiling water, and drain the rest of the asparagus. Then put the reserved liquid, 1 1/2 cups chicken stock, 2 tbsp of chopped onion, and the asparagus in a pot and boil for 5 min. When that is done, dump the whole pot into a blender or food processor and blend until fairly smooth. Return blended asparagus mixture to the pot, and add 1 cup of heavy cream over low heat, salt and pepper to taste.

Simple, right? It is... It is also incredibly bland! It had such potential for being a wonderful side course to our meal, but it was sorely lacking in flavour. In the future I will tinker with this recipe, and I think adding butter along with the cream, as well as crumbled bacon pieces should 'fix' the blandness of this dish.