Asparagus And Gruyere Soup

• 600 g asparagus
• 50 g butter
• 125 g shallots, chopped
• 125 g celery, chopped
• 125 g leeks, chopped
• 1 1/4 liters chicken stock
• 50 g plain flour
• 250 g gruyere, grated
• 200 ml double cream
• 1 tablespoon fresh tarragon

1. Trim the bottoms of the asparagus stalks, then cut each stalk in two. Slice the asparagus stalks into 1cm sections, and reserve the tip sections in a bowl.
2. Melt the butter in a large pan over gentle heat. Add the shallots, celery and leeks, cover and sweat until soft. Meanwhile, heat up the stock in a separate pan.
3. Stir the flour into the vegetables, then add the stock and asparagus stalks and simmer for 10 minutes. Add the gruyere and blend in a food processor. Return the soup to the pan, add the asparagus tips and simmer for 5 minutes. Pour in the cream, simmer briefly to bring the soup back up to temperature, and serve sprinkled with tarragon.

butter, shallots, celery, leeks, chicken, flour, gruyere, cream, tarragon

Taken from www.food.com/recipe/asparagus-and-gruyere-soup-168775 (may not work)