- 2 Tablespoons butter
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 lb. tender young asparagus
- 2 cups beef stock
- 1 cup heavy cream
- Salt to taste
- Freshly ground pepper to taste
Heat butter in medium saucepan and cook onions and celery until softened.
Stir frequently but do not brown. Add stock and bring to a boil.
Add trimmed asparagus to liquid and cook on low for 5 minutes.
Pour into blender, processing until liquid.
Add cream, salt and pepper and serve.