- 1 pound fresh asparagus, cut in 1-inch pieces (set tips aside)
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 2 T. butter
- 4 cups chicken stock
- 1 cup milk
- 1/2 cup light cream
- 1Â½ T. flour
- 1/4 tsp. salt
- 1/8 tsp. paprika pepper to taste (optional)
Melt butter in large saucepan. Add onions and celery and sautÃ© over medium heat until onions are translucent. Add chicken stock and asparagus stalks. Bring to boil, then reduce heat and simmer about 1/2 hour, until stalks are soft. Remove from heat and process in batches in a blender; return to saucepan and set aside.
In a small pan, combine milk and asparagus tips. Bring to boil, then reduce heat and simmer until tips are tender; remove from heat. Strain tips, reserving milk; set tips aside. Using a small whisk, combine flour with reserved milk to make a roux, whisking until there are no lumps. Return saucepan with blended asparagus to medium heat, and when steaming, add a small amount of asparagus mixture to the roux and whisk well.
Gradually add tempered roux to saucepan, stirring constantly. Add cream, salt, paprika and pepper; blend well. Heat until soup thickens slightly, about 8 to 10 minutes. Add asparagus tips, heat another 1 to 2 minutes, then remove from heat. Serve immediately, topped with croutons or a dollop of sour cream.Â
Serves 6 to 8.