Cream Of Asparagus Soup With Gruyere

• 1 lb. asparagus, trimmed and pared
• 2 Tbsp. unsalted butter
• 1 3/4 c. chicken stock or broth
• salt and freshly ground white pepper to taste
• 1/2 c. half and half
• 1 egg yolk
• 1/4 c. grated Gruyere cheese

1. Blanch asparagus until crisp-tender, about 4 minutes.
2. Rinse under cold running water and drain.
3. Reserve 6 of the asparagus tips for garnish. Saute remaining asparagus in butter in a large saucepan over medium heat until tender.
4. Transfer to a food processor or blender and puree.
5. Mix puree and stock in a saucepan.
6. Heat over low heat to barely simmering.
7. Season to taste with salt and pepper.
8. Whisk together half and half, egg yolk and cheese in a small bowl. Whisk into soup.
9. Heat just until slightly thickened and soup is warm. Garnish with reserved asparagus tips. Season to taste.
10. Makes about 4 cups.

pared, unsalted butter, chicken, salt, egg yolk, gruyere cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580620 (may not work)