Ingredients:

• 2 Pound(s) thin, young asparagus
• 2 Cup(s) low sodium chicken broth
• 2 Cup(s) heavy cream
• 1/4 Cup(s) finely chopped parsley or chevril
• 1 to taste black pepper
• 1 to taste salt
• 1 Pinch(s) nutmeg

Directions:
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 purée 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.

Nutritional Info:
Unknown.