Cream of Asparagus Soup

I'm a big fan of asparagus and even if you aren't give this a try. It's not far off in flavor or consistency of cream of broccoli soup and can be so warm and filling on a cold winter's day. As always this is great served with fresh bread or warm rolls.

Cream of Asparagus Soup

1 1/2 lbs asparagus, woody ends trimmed off
6 c. chicken broth unsalted
2 ribs celery chopped
1 medium onion chopped
3 TBL butter
3 TBL flour
1/2 c. heavy cream
salt and fresh ground white pepper to taste
1 dash cayenne
1 1/2 TBL fresh chopped parsley for garnish

Do ahead steps:
1/ cut tips off asparagus and simmer tips until tender. Drain, set aside.
2. In large sauce pan heat chicken stock, asparagus stalks, celery, and onion. Simmer covered 30 minutes. Allow to cool slightly and blend in blender, food processor, or with an immersion blender in pot until smooth.

Final steps:
Return stock mixture to pot. In small pan melt butter, whisk in flour and allow to bubble over moderate heat for 2-3 minutes. Slowly whisk in heavy cream, stirring until thickened. Add this mixture to blended stock mixture, stirring constantly. Add asparagus tips and heat soup until very hot but not boiling.

Season with salt, pepper, and cayenne. Garnish with parsley.