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1
Snap off the tough stem ends from the asparagus spears.
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2
Cut the tips off 8 of the spears into 2-inch lengths.
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3
Set the tips aside.
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4
Chop the remaining asparagus into 1-inch pieces.
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5
In a heavy soup pot over medium heat, melt the 4 Tbs.
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6
(1⁄2 stick) butter.
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7
Add the onion and garlic and saute, stirring occasionally, until tender and translucent, 3 to 4 minutes.
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8
Add the vermouth and cook until most of the liquid has evaporated.
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9
Add the chopped asparagus and the 3 cups stock.
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10
Season with salt and pepper.
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11
Bring to a simmer, then reduce the heat to medium-low.
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12
Cover and cook until the asparagus is tender, about 20 minutes.
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13
Using an immersion blender, puree the soup until smooth, about 2 minutes.
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14
Pass the soup through a chinois into a clean saucepan.
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15
Stir in the cream plus more stock if needed to reach the desired consistency.
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16
Season with salt and pepper.
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17
Set the pan over low heat and reheat the soup to serving temperature.
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18
In a small saute pan over medium heat, melt the 2 teaspoons butter.
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19
Add the reserved asparagus tips and cook until just tender, about 2 minutes.
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20
Ladle the soup into warmed bowls, garnish with the asparagus tips and serve immediately.
