Cut asparagus tips and simmer in salted water until crisp, about 2
minutes. Drain, immerse in ice water for 3 minutes.
Drain on paper toweling. Set
Chop asparagus stalks into 1-inch
pieces and simmer in stock with onions and celery, covered, 30 minutes.
Blend in batches in blender. Press
liquid through a sieve with the back of a large spoon to remove coarse
Over medium-high heat, melt butter.
Whisk in flour. Whisk
continuously for 1 minute. (turn heat down if roux begins to darken).
Whisk in cream or milk slowly.
Whisk in asparagus stock. Over
high heat, bring to just boiling point to thicken. Season with salt and
To serve, pour soup into serving bowls.
Garnish individual servings with asparagus tips, egg and one pinch
Suggestions: Red and green—great for
by Diana & Dick Gough