From the Kitchen of Brett Broussard
2 quarts chicken stock
2 bunches asparagus
1 cup heavy cream
white pepper
salt
Remove the firm end pieces of the asparagus. I usually add this to the chicken stock with garlic and other veggies and simmer to create a flavorful vegetable chicken stock. and
season to taste. Simmer for one hour and strain. Roast one bunch of asparagus in the oven for about 20 minutes on 350.
Rough cut the other bunch of asparagus, removing the tips and setting aside. Reheat the stock and add the cut-up asparagus and cook until tender. Add the roasted asparagus and then puree with an immersion blender or add to a regular blender. Add the asparagus tips, heavy cream, and adjust seasonings and simmer for about 10-15
minutes.
You can add grilled chicken, shrimp, crabmeat, smoked sausage, etc.

From the Kitchen of Brett Broussard
4 tablespoons unsalted butter
1 1/2 pounds alligator or turtle meat
8 cloves garlic (minced)
2 medium onions (chopped fine)
4 stalks celery (chopped fine)
2 medium green peppers (chopped fine)
1 1/2 tablespoons kosher salt, plus to taste
1 teaspoon freshly ground black pepper
2 medium Creole tomatoes, seeded and chopped fine
3/4 cup all-purpose flour
3 quarts beef stock
1 cup Worcestershire sauce
2 tablespoons Crystal brand pepper sauce, or other relatively mild pepper sauce
2 tablespoons finely chopped Italian (flat-leaf) parsley leaves
2 tablespoons finely chopped fresh thyme leaves
5 large eggs, hard-boiled, chopped fine
6 ounces fresh spinach, washed, stemmed and leaves sliced fine
3 zest from three lemons, chopped fine

Over medium-high heat, melt the butter in a heavy 7-quart saucepan. Add the turtle meat and garlic. Cook until the meat is no longer pink, about five minutes, stirring occasionally.
Stir in the onions, celery, sweet peppers, kosher salt and pepper. Cook until the vegetables start to become translucent, about 10 minutes. Add the tomatoes and cook about five minutes, stirring often so the bottom of the pan does not scorch. Reduce the heat to medium. Dust the vegetables with the flour and cook five minutes, stirring constantly and scraping the pan bottom constantly to prevent dough balls from forming in the soup. Stir in the Worcestershire, pepper sauce, parsley, and thyme. Simmer 30 minutes. Add the eggs, spinach, lemon zest, lemon juice and sherry. Continue simmering 10 minutes more.