We have Don, once again, to thank for introducing us to this very tasty soup when he and the family visited us in Atlanta before our jaunt down to Walt Disney World.  Due to an unfortunate bit of timing with an illness, Don has been unable to face a cream soup since. Let’s hope he recovers soon.

1/2 cup butter
1 mild onion, finely chopped
1 celery stalk with leaves, finely chopped
4 cups chicken stock
3 lbs asparagus, chopped into 1 inch pieces (reserve 1/3 of the tips)
2 small baking potatoes, chopped in 1 inch chunks
2 Tb fresh basil or 1 tsp dried basil
2 cups milk or cream
salt and white pepper to taste

Saute onion and celery in butter over medium heat until soft, about 7 to 8 minutes.  Add stock, asparagus, potatoes and basil. Bring to boil, then simmer 20 minutes. Puree in batches in a food processor and then put through a sieve. Return to pot, add milk and heat through.  Salt and pepper to taste. While soup is heating, blanch reserved asparagus tips. Garnish finished soup with asparagus tips and cream fraiche.