Chilled Asparagus Soup

Melt the butter in a heavy-bottomed saucepot and cook the onions and celery until they are transparent. Add a pinch of salt and the flour and stir until the flour and butter take on a “sandy” look. Add the wine and stir to a smooth paste. Add the chicken stock and bring to a simmer.

Trim the tips off the asparagus (just about the size of your soup spoon) and reserve. Chop up the rest of