Silky Cream of Asparagus Soup

• 1 lb fresh green asparagus
• 14 cup milk
• 6 cups chicken broth
• 14 cup chopped onion
• 12 cup chopped celery
• 3 tablespoons butter
• 3 tablespoons flour
• 12 cup heavy whipping cream
• salt (to taste)
• paprika (to taste)
• white pepper (to taste)

1. Wash asparagus, remove tips and any hard (woody) stem at the base.
2. Simmer the tips in a small sauce pan using just enough milk to cover them.
3. Simmer approximately 5 minutes until tender, set aside and keep warm.
4. Cut tender stalks into 2" piecesand place in a medium sauce pan.
5. Add stock, onion and celery; simmer covered for 30 minutes.
6. Remove from heat and liquify in a blender in small batches.
7. Melt butter in a small sauce pan, whisk in flour, stiring constantly to avoid burning.
8. Slowly stir in the cream.
9. Add the cream mixture to the asparagus stock and heat to thicken.
10. Add asparagus tips discarding the milk.
11. Season with salt, paprika and white peper to taste.

green asparagus, milk, chicken broth, onion, celery, butter, flour, heavy whipping cream, salt, paprika, white pepper

Taken from www.food.com/recipe/silky-cream-of-asparagus-soup-425079 (may not work)