GranS Asparagus Soup - celery stalk

Method

• Cut tips from asparagus stalks. Finely chop stalks, drop tips into boiling salted water for 1 minute, drain. (I don't find that this does much and so just put the tips into the soup during step 3. Could be I'm missing something??)
• Heat butter in a large pan, add onion, celery and chopped asparagus. Cook for 5 minutes, stirring until onion is soft. Add flour and stir until combined.
• Remove from heat, add stock, stirring until combined. Return to heat and simmer, covered 20-25 minutes or until vegetables are tender (depends on the thickness of the stalks--in my opinion.) Add tips and simmer for another 5 minutes.
• Transfer mixture to a food processor or blender and process in small batches until smooth. (I got a Cuisinart Variable Speed Hand mixers because I wearied of the blender--getting it out, cleaning it after. This way, one can blend it in the pot without dividing it into batches, etc.)
• Return to pan, add cream and stir to combine. Stir soup over low heat until heated through.
• Can be served chilled as a summer lunch dish.