Here is a recipe based on another Cannon’s soups. This was a popular soup that was only served seasonally. When asparagus were in season, they were of great quality and low price. But out of season, the price was outrageous. We had to replace it with another soup. Customers could not wait for this wonderful soup to come back to the rotation.
1 lb Steamed Asparagus
2/3 cup Flour
11/2 quarts + 2/3 cup Chicken Stock or Broth
1 teaspoon Salt
½ Teaspoon White Pepper
1 stick Butter 4oz
1 lb Chopped Onions
1 teaspoon Creole Seasoning
1 pint + 1 cup Heavy Cream
Melt butter. Saute onions until transparent. Add flour, salt, pepper, bay leaf, and chicken stock to pan. Reduce half way and is thickened.
Take 1 pint of stock out of the pot. Put portions of steamed asparagus in blender with enough stock to allow the blender to spin freely. Pour blended asparagus in a separate contained until all asparagus is blended. Add blended asparagus and remaining stock to pot. Blend well. Add heavy cream and allow to thicken.