Bring the 4 cups of chicken stock to a boil in a medium-sized sauce pan.
3
While the stock comes to a boil, wash the asparagus then chop the woody bottoms off.
4
When the stock comes to a boil, add the woody stalks of asparagus and let simmer for 20 minutes. Place the other asparagus (tops) aside.
5
In a large stock pot, add 2 tablespoons of olive oil and saute the celery and onions until they are translucent (about 10 to 12 minutes)
6
When the onion and celery mixture is done, strain the stock into this mixutre (and sicard the woody apsaragus bottoms), add the asparagus tops, and cook for 20 minutes or until the asparagus tops are soft.
7
Once the asparagus tops are soft, place the entire mixture into blender/food processor and blend until smooth.
8
Ladle soup into bowls and add a splash (1 teaspoon) of cream and 1 teaspoon of vinegar. Both of these final ingredients are optional.
