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1 lb. asparagus
4 c. chicken stock
1 small onion, finely chopped
1/2 c. chopped celery
2 Tbsp. butter
2 Tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 egg yolks
1/3 c. cream

Snap asparagus at breaking point. Rinse and cut into
1-inch lengths, reserving tips. Simmer tips in small amount of
water just until tender. Set aside. Place stalks in 3 quart
saucepan with stock, onion and celery. Cover and bring to a
boil. Reduce heat to medium-low and simmer for 10 minutes or
until asparagus is tender. Pour soup into blender and puree at
high speed about 30 seconds. Melt butter in large saucepan
over low heat. Stir in flour, salt and pepper. Cook 3 to 4
minutes, stirring constantly. Slowly add asparagus stock and
heat through. In small bowl, combine egg yolks and cream. Add
about 1/2 cup of hot soup to egg mixture; stir well. Slowly
add to soup, stirring constantly over low heat. Do not let
soup boil. Add asparagus tips. Season to taste with salt and
pepper. Serve in soup bowls and garnish with chopped hard- 
cooked egg. Serves 6 to 8.

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