Asparagus: November 2005 Archives

1 cup whipping cream
3 cups chicken stock
2 tsp butter
1/4 cup diced onions
2 tsp diced celery
2 tsp flour
salt, pepper, and cayenne to taste

Cook asparagus in water until very soft.

Blend asparagus until pureed.

Saute onions in 2 tsp margarine, using a medium-sized pot.

Add celery, cook for 2 minutes.

Sprinkle on about 2 tsp flour.

Add hot chicken stock and pureed asparagus.

Add cream, boil for 5 minutes on slow heat.

Serve immediately.