1 lb asparagus
6 cups chicken stock
1/4 cup onion
1/4 cup celery
3 tbs butter
3 tbs flour
1 cup cream
1 hard boiled egg
Remove tips. Cut stalks in pieces. Cook chicken stocks, asparagus stalks, onion and celery until soft. Puree in blender. Melt butter, stir in flour and slowly add cream. Blend with stock. Heat in crock-pot until warm. Cook tips in salted water until tender. Add to soup. Serve with chopped egg as a garnish.
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This looks really good!! Too bad Travis doesn't like asparagus. Maybe he will after I try this recipe!
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