Soup
Cream of Asparagus Soup

This recipe was featured on "You're the Chef" episode #711. Buy this episode from WVIA.

Yield: two quarts

Ingredients:

1/2 c.	salted butter
2 c.	Spanish onions, chopped
1 c.	celery, chopped
1/2 c.	all-purpose flour
2 bun.	asparagus, trimmed, chopped
4 c.	water
1/2 c.	chopped parsley
1 each	bay leaf
1 1/2 c.	heavy cream

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Procedure:
In a medium soup pot over medium heat, sweat the onions and celery on the butter until they are soft.

Add the flour and stir until it is combined.

Add the asparagus, water, bay leaf and parsley and simmer the soup for 1/2 hour.

Puree the soup in a blender in small batches, or remove the soup from the heat and puree it with an immersion blender.

Return the soup to the heat and add the heavy cream.

Adjust the seasoning with salt and pepper and serve hot.