Cream of Asparagus Soup

1 pound asparagus
4 cups chicken stock
1 small onion, finely chopped
1/2 cup chopped celery
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 egg yolks
1/3 cup cream

Rinse and cut asparagus into 1-inch lengths, reserving tips. Simmer tips in small amount of water just until tender. Set aside. Place stalks in 3-quart saucepan wth stock, onion and celery. Cover and bring to a boil. Reduce heat to medium-low and simmer 10 minutes or until asparagus is tender. Pour soup into blender and puree at high speed for about 30 seconds.

Melt butter in large saucepan over low heat. Stir in flour, salt and pepper. Cook 3 to 4 minutes, sitrring constantly. Slowly add asparagus stock and heat through.

In small bowl, combine egg yolks and cream. Add about 2 cups of hot soup to egg mixture; stir well. Slowly add to soup, stirring constantly over low heat. Do not let soup boil. Add asparagus tips. Season to taste with salt and pepper. Serve in soup bowls and garnish with chopped hard-cooked egg.