Ingredients:
50 dag asparagus
2 dl cream for cooking
8 dl chicken soup
2 serrate onion
1 teaspoon serrate churn celeriac
salt
pepper
1 teaspoon flour
1 teaspoon margarine

Directions:
Cook the asparagus in water until it becomes partially tender. Melt margarine and braise onion on it. When onion become transculent and tender add celeriac and braise that about 2 minutes. Mix flour and pour hot soup. Let it slowly cook. After about 2-3 minutes add cream for cooking and blended asparagus. Once again let it slowly cook. Adjust the taste, strain and serve.