Description
I tasted a version of this at a wonderful restaurant in Reno, Nevada and the chef was kind enough to give me ingredients, but not the recipe. The following is my version after experimenting!
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Directions
Wash and remove tips from 1 pound fresh asparagus (about 1 inch) and simmer covered until tender in a small amount of chicken broth. Drain and set aside.
Cut remaining stalks into pieces and place them in a large saucepan. Add 1 cup chicken stock, garlic, parsley or celery leaves, onion, celery, and a pinch of thyme. Simmer, covered for about 30 minutes. Puree in a blender or food processor.
Melt butter in sauce pan, then stir in flour until blended. Stir 1 cup cream in slowly. Add pureed vegetable mix and heat until simmering. Do not boil. Add the drained asparagus tips. Season with salt and pepper to taste. Enjoy!
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Ingredients
 1 pound fresh green asparagus
1-2 cups chicken or vegetable stock
1 clove garlic, minced
2 T. fresh parsley or celery leaves, coarsely chopped
1/2 cup onion, chopped
1/2 cup celery, chopped
Pinch of fresh thyme
1 medium peeled and chopped yellow or red potato
1/4 cup butter
2 T. flour
1 cup light cream or half and half
Salt and white pepper to taste
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