Asparagus Wild Rice Soup with Caramelized Pecans
1 pound of Asparagus
1 large onion diced
½ pound of butter
½ pound of flour
½ pound of wild rice (cook according to package)
¾ gallon of chicken stock
1 ounces of butter
1 cup pecans
¾ teaspoons of sugar
½ quart of cream
Salt and pepper to taste

Melt butter in pan and add onions , sweat until translucent.
Add flour to make roux
Cook roux for 10-15 minutes
Add stock and stir while soup thickens to prevent lumps
Add asparagus and cook for one hour
Puree in blender
Add heavy cream and season to taste
Add precooked wild rice
For garnish: Melt butter in sauté pan. Add pecans, sugar and toss until butter is absorbed. Place on a sheet pan and toast for 8-10 minutes.