Cream of Asparagus

Ingredients

1 tsp. Garlic in Oil
2 ribs celery, chopped
2 small onions, chopped
4 oz. clarified butter
3 lbs. asparagus
1 bay leaf
1 quart prepared Liquid Vegetable Consommé Prep
6 oz. flour
1 quart heavy cream
3 quarts prepared Chicken Base of your choice

Instructions

(yields approximately 1¾ gallon)

Combine the prepared Chicken Bases and Liquid Vegetable Consommé Prep. Add the bay leaf and bring to a simmer. Remove the bottom 2 inches from the asparagus and discard. Chop the remaining stalks and add to the stock. Simmer until tender and remove from the stock. Discard the bay leaf. Heat the butter in a separate pot and sauté the onion, celery and Garlic in Oil until translucent. Add the flour to create a vegetable roux and continue to cook without color for 5-10 minutes. Slowly add the stock and asparagus to the roux. Mix thoroughly. Heat to a simmer for 3-5 minutes. Puree the soup in a blender or strain and puree the vegetables before returning to the soup. Finish with heavy cream and season with additional Liquid Vegetable Consommé Prep.