Creamy Asparagus Soup

2 pounds thin, young asparagus
2 cups low-salt chicken broth (canned is fine)
2 cups heavy cream
1/4 cup chopped chervil or parsley, finely chopped
salt and pepper to taste
nutmeg

Snap tough ends off the asparagus and cook the spears in
boiling salted water until tender, about 5 minutes. Drain.
Reserve four tips for garnish and puree the remaining
asparagus in a food processor. Strain. Heat the asparagus
puree over low heat. Add stock, cream and chervil or parsley.
Heat and season with salt, white pepper and nutmeg. Ladle
into bowls and top each serving with a reserved asparagus
tip.

Yield: 4 Servings
Category: Soups
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