Cream of Asparagus Soup

Qty Measure Ingredient
------------------------------------------------------------
2 Ounce Clarified butter
2 Ounce Onion, small dice
1 Ounce Celery, small dice
As needed Flour
1 Pint Chicken stock
8 Ounce Asparagus stem. reserve tips for garnish
As needed Heavy cream
As needed Salt and pepper

Instructions:
1. Sweat onions and celery in butter. Add flour and form a roux.

2. Incorporate warm stock and brting to a boil.

3. Add asparagus and simmer until tender and to cook out the roux.

4. Puree in a blender and strain through a Chinios

5. Chill in a an ice bath

6. When needed reheat base, thin with cream and additional stock as needed and season.

7. Garnish with blanched Asparagus tips.


Serves:
Serving Size:
Yields: 3-4 cups