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!
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!
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