"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 lb. fresh asparagus 6 cups chicken stock 1/4 cup chopped onion 1/4 cup chopped celery 3 tbs. flour 1/2 cup cream salt, paprika & white pepper
Cut tips off and place in small bowl of milk. Steam in microwave until tender and set aside. Cut stalks into pieces and add to stock, along with onion and celery. Simmer about 1/2 hour. Cool slightly, and mix in blender. Melt butter in pan. Stir flour in until blended. Slowly add cream. Add asparagus stock. Heat the soup, adding the tips. Season to taste.
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