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1. With a small sharp knife (not a vegetable peeler), peel each asparagus stalk of its skin and tough outer flesh. At the butt end the peeling may be as thick as 1/16 inch, but it should gradually become paper thin as the knife cuts and slides toward the tip.
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2. Cut off the tips where the scales end and trim away any oversized scales. Trim off and discard about ¼ inch from the butt ends and cut the rest of the stalks into ½-inch lengths; set aside.
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3. In a 3- to 4-quartsaucepan, bring the chicken stock and the salt to a boil over moderate heat. Drop in the asparagus tips and boil slowly for 5 to 8 minutes, or until they are just tender. Drain the stock into a bowl and set the tips aside in another.
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4. In the same saucepan, melt 5 tablespoons of the butter over moderate heat. Stir in the 6 tablespoons of flour, then cook over low heat, stirring constantly, for 1 or 2 minutes. Do not let this roux brown.
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5. Remove the pan from the heat, let it cool for a few seconds, then pour in the stock, beating constantly with a wire whisk to blend the stock and the roux. Return the pan to moderate heat and stir until this cream soup base comes to a boil, thickens and is perfectly smooth. Turn the heat down and let the soup base simmer very gently.
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6. Melt the remaining 2 tablespoons of butter in an 8- to 10-inch enameled or stainless-steel skillet. When the foam subsides, stir in the cut-up asparagus stalks and the shallots, and toss them in the butter over moderate heat for 3 minutes. Stir the stalks and shallots into the simmering soup base and cook over low heat, stirring occasionally, for 15 minutes or until the asparagus is tender.
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7. Puree the soup through a food mill into a mixing bowl and then again through a fine sieve back into the pan. With a wire whisk, blend the egg yolks and cream together in a medium-sized mixing bowl.
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8. Whisk in the pureed soup, 2 tablespoons at a time, untillh cup has been added. Then reverse the process and slowly whisk the now-warmed egg-yolk-and-cream mixture into the soup. Bring to a boil, and boil for 30 seconds, stirring constantly.
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9. Remove the pan from the heat and stir in the 2 tablespoons of soft butter, 1 tablespoon at a time. Taste the soup and season it with salt and white pepper. Add the reserved asparagus tips and ladle the soup into a tureen or into individual soup bowls.
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