3 pounds asparagus
3 Tablespoons butter
8 celery stocks
4 leeks (white part only)
2 medium yellow onion
12 cups chicken stock
2 cups heavy cream

thicken if needed with roux

Blanch or steam asparagus and shock in ice water.
Sauté celery, leek, onion in butter until tender
Add stock.
Puree asparagus and add to soup.
Add heavy cream.