Source:

La Tour d'Argent, Houston, Texas

Serves/Makes:4

Ingredients

• 1 lb (.5 kg) fresh asparagus
• 1 cup (225 ml) whipping cream
• 3 cups (700 ml) chicken stock
• 2 tsp (10 ml) margarine
• 1/4 cup (60 ml) diced onions
• 2 tsp (10 ml) diced celery
• 2 tsp (10 ml) flour
• salt, pepper, and cayenne to taste

Preparation

• Cook asparagus in water until very soft.
• Blend asparagus until pureed.
• Saute onions in 2 tsp (10 ml) margarine, using a medium-sized pot.
• Add celery, cook for 2 minutes.
• Sprinkle on about 2 tsp (10 ml) flour.
• Add hot chicken stock and pureed asparagus.
• Add cream, boil for 5 minutes on slow heat.
• Adjust seasoning and strain.
• Serve immediately.

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