• 1 large can of asparagus cut into 1/2 inch pieces or 2 lb of fresh asparagus boiled
• 3 tablespoons of unsalted butter
• 3 tablespoons of flour
• 4 cups of chicken broth
• 1 cup of heavy cream
• A squeeze of fresh lemon juice
• Salt and pepper

Preheat the butter in a larger saucepan. When melted, add gradually the flour. Keep stirring until the mixture becomes thick and golden. Add in 4 cups of chicken broth gradually while stirring. Bring the mixture to a boil. Turn off the heat, Add the cream, the squeese of lemon and the asparagus. Season with salt and pepper and serve hot.

Preheat two tablespoons of vegetable oil and saute the onions until they turn golden brown. Add in the flour and stir well until the ingredients combine. Add the stock and simmer for 15 minutes while stirring. Season with salt and pepper, stir well and turn off the heat.
Pour the soup into oven safe bowls, place a slice of baguette into each bowl, sprinkle some Gruyere cheese on top. Place the bowls into a preheated oven until the cheese is melted. Garnish with parsley and serve hot.

In a saucepan heat three tablespoons of vegetable oil over a moderate heat, add the chopped onions and saute until cook. Add in the bacon, the cubed carrots and potatoes and saute them. Finally add the stock until all the ingredients are finely covered, and add the bay leaf. Bring the sauce to a boil, then lower the heat, cover and simmer for approximately 20 minutes. Finely season with salt and pepper.