Gran'S Asparagus Soup

• 1 1/2 lobs fresh asparagus
• 1 celery stalk, chopped
• 2 oz butter
• 1/4 cup all-purpose flour
• 1 small onion, chopped
• 3 cups chicken stock
• 2/3 cup cream (Optional - My Gran substitutes non-fat plain yogurt)

1. Cut tips from asparagus stalks. Finely chop stalks, drop tips into boiling salted water for 1 minute, drain. (I don't find that this does much and so just put the tips into the soup during step 3. Could be I'm missing something??)
2. Heat butter in a large pan, add onion, celery and chopped asparagus. Cook for 5 minutes, stirring until onion is soft. Add flour and stir until combined.
3. Remove from heat, add stock, stirring until combined. Return to heat and simmer, covered 20-25 minutes or until vegetables are tender (depends on the thickness of the stalks--in my opinion.) Add tips and simmer for another 5 minutes.
4. Transfer mixture to a food processor or blender and process in small batches until smooth. (I got a Cuisinart Variable Speed Hand mixers because I wearied of the blender--getting it out, cleaning it after. This way, one can blend it in the pot without dividing it into batches, etc.)
5. Return to pan, add cream and stir to combine. Stir soup over low heat until heated through.
6. Can be served chilled as a summer lunch dish.

celery stalk, butter, allpurpose, onion, chicken stock, cream

Taken from www.epicurious.com/recipes/member/views/grans-asparagus-soup-52493391 (may not work)