Potage Creme D'Asperges

• 1 and 1/2 pounds asparagus
• 6 cups homemade chicken stock
• 1/4 pound unsalted butter, divided use
• 6 tablespoons unbleached flour
• 2 tablespoons minced shallots
• 2 egg yolks
• 3/4 cup cream
• kosher salt and ground white pepper to taste

1. Heat stock to boiling.Trim and peel asparagus. Discard stalk ends. Cut the stalks into 3/4 inch pieces and set aside. Drop tips into boiling stock for two minutes, then set aside. Pour stock into large bowl.
2. Heat 6 T. butter in Dutch oven over medium heat. Add the flour and stir for 2 minutes or so. Gradually whisk in the hot stock until smooth. Continue whisking until mixture has thickened.Cook for another 5 minutes on low heat while you go on to saute the stalk-shallot mixture.
3. Heat remaining 2 T. of butter in a large skillet. Once the foam reduces, add stalk pieces and shallots. Add a little salt and pepper to taste. Cook for 5 minutes, then add to simmering soup base. Cook over medium-low heat, just until asparagus in tender.
4. Puree soup in batches in a blender; return to Dutch oven. Combine the egg yolks with the cream in a small bowl and gradually add the pureed soup until the egg-cream mixture is warmed. Add the egg-cream mixture to the soup, bring to a low boil and cook, stirring, for 2 minutes, also adding the reserved tips. Correct seasoning and serve.

asparagus, chicken, butter, flour, shallots, egg yolks, cream, kosher salt

Taken from food52.com/recipes/3945-potage-creme-d-asperges (may not work)