From the Kitchen of Brett Broussard

1/2 pound bacon, chopped
1 medium red onion, chopped
3 ribs celery, chopped
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups whole milk
1 pound white cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup warm ale

Cook bacon until lightly browned. Add onion, celery, and butter and saute until the onions have softened, about 5 minutes. Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken stock and bring to a boil.

Reduce heat to simmer and cook for 15 minutes. Add milk and continue to cook over low heat for another 15 minutes (Do not boil after adding milk). Remove from heat and add cheese, Tabasco, Worcestershire, salt and pepper to taste, and warm ale.

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.