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+====== Cream of Asparagus Soup ======
+<block small rightalign>Credit: [[user:Celti]]</block>
+===== Ingredients =====
+  * 6 pounds fresh asparagus
+  * 1 large onion
+  * 2 or 3 sticks (¼ pound each) butter
+  * ¾ cup white rice flour
+  * 1 quart half-and-half, plus more to adjust thickness
+  * 1 quart chicken stock, plus more to adjust thickness
+  * ½ cup sherry (cream sherry is best), more or less to taste
+  * Salt and pepper to taste
+===== Preparation =====
+  - Remove woody ends from asparagus, and remove and reserve tips.
+  - Snap remaining asparagus into roughly 2-inch pieces.
+  - Start 1 stick of butter melting in large heavy-bottomed pot or dutch oven.
+  - Dice onion finely or puree in food processor and add to butter.
+  - Once onion is golden and translucent, add asparagus to pot, and another stick of butter if the onion has absorbed it all.
+  - Cover pot and sweat asparagus, stirring regularly, until tender and bulk has reduced.
+  - While sweating the asparagus, in a large frying pan melt a stick of butter and build a roux with the rice flour.
+  - Once the roux has reached a blonde colour, stir in the sherry and a cup or so of half-and-half to build a cream sauce, seasoning it with salt and pepper.
+  - Once the asparagus is tender, add the cream sauce, chicken broth, and remaining half and half to the pot and puree the contents with an immersion blender.
+  - Let the pot simmer for at least half an hour, or longer as wished to let the flavours meld.
+  - While pot is simmering, lightly steam reserved asparagus tips in steamer or microwave.
+  - Adjust thickness of soup as desired, and serve hot, topped with asparagus tips.
+Serves 20 as a soup course, or eight as a main course.