Asparagus Soup

by Sanford Parker

1 pound fresh asparagus
6 cups chicken stock
3 tablespoons flour
1/4 cup chopped onions
3 tablespoons butter
1/2 cup chopped celery
1/2 cup cream
salt
paprika
white pepper

Place asparagus tips in a saucepan in a small amount of water.  Cover and simmer until they are tender.  Cut stalks in pieces and place in  another saucepan.  Add chicken stock, onions, celery and simmer, covered, for 30 minutes.  Run stalks through a food processor until smooth.  Melt butter, blend in flour and slowly stir in cream.  Add asparagus mixture and heat in a double boiler.  Add tips.  Season with salt, paprika, and pepper.  Makes 6 cups.