Cream of Asparagus Soup
24 oz.
Fresh Asparagus
1 small
Onion (peeled and diced large)
3 Tbl
Whole unsalted butter (room temp.)
2 Tbl
Flour
1 medium
Baking Potato (peeled and diced large)
4 C
Chicken Broth
1/4 tsp
White Pepper
1/4-1/2 tsp
Salt
1/4 tsp
Nutmeg
1 1/2 C
Heavy Cream or Whipping Cream
Peel 1/3 of asparagus stalk, reserve for garnish.  Or, reserve 2 ½ oz. of
Asparagus tips for garnish (2 ¼ inch).  Cut remaining asparagus into ¼
inch slices.

Melt butter in a 3 quart sauce pan on low heat.  Add onion and asparagus
into melted butter, stir and cover.  Keep on low heat, stirring
occasionally until translucent, approximately 10 minutes.

Add flour and stir to incorporate butter.  Continue to cook on low heat,
stirring often, approximately 5 minutes.  
Add chicken broth, white pepper and ¼ teaspoon salt.  Stir to
incorporate flour into broth.

Bring to a boil on high heat then reduce heat to medium-low and simmer
for 10 minutes.  Add cream and return to boil then reduce heat and
simmer until potato is done, approximately 20 minutes.

Remove from heat and puree soup either using a hand wand or a blender
until smooth.  Strain soup through a fine sieve using the back of a ladle.  
Discard stringy vegetable matter.  Add nutmeg and taste.  Add more salt
if desired.

Garnishment Options:
Asparagus tips can be prepared while soup is cooking.  Blanch in lightly
salted boiling water, approximately 1 ½ to 2 minutes.  Strain and
immerse in ice water to set color.  Drain well and cut in very thin bias.  
Add to soup when ready to serve

Asparagus peelings should be prepared when soup is done.  Cover
bottom of heavy gauge fry pan in 1 inch good quality oil (not olive oil –
prefer canola, peanut or safflower oil) and heat to frying temperature,
290 degree minimum.  Add peelings to oil when hot and gently stir with
a slotted spoon.  Cook until golden brown (3 to 4 minutes) and remove to
a paper towel covered plate and drain.  Salt peelings very lightly.  Place
peelings in center of soup and serve.