Asparagus Soup Plain

1. 1

   Trim the asparagus, discarding tough ends.

2. 2

   Cut the tips from one bunch of asparagus; set aside.

3. 3

   Cut the remaining asparagus into 1 1/2-inch lengths.

4. 4

   Prepare an ice bath; set aside.

5. 5

   Bring a small pot of water to a boil.

6. 6

   Add a large pinch of salt and the asparagus tips.

7. 7

   Blanch for 2 minutes.

8. 8

   Use a slotted spoon to transfer to ice bath until cool.

9. 9

   Drain well; set aside.

10. 10

    In a medium stockpot, heat the oil over medium heat.

11. 11

    Add the onion, salt, and pepper.

12. 12

    Cook, stirring frequently, until translucent, about 5 minutes.

13. 13

    Add the stock, and bring to a boil.

14. 14

    Stir in the asparagus.

15. 15

    Return to a boil, and cook, partially covered, until asparagus are tender and bright green, 2 to 3 minutes.

16. 16

    Puree with stick blender or do it the hard way -- working in batches of no more than 2 cups, transfer to a blender, and puree.

17. 17

    Cover lid with a kitchen towel, as hot liquid will expand when blended.

18. 18

    As each batch is finished, pass through a medium sieve set over a clean container.

19. 19

    Place in ice bath, and let stand, stirring occasionally, until cold.

20. 20

    Taste, and adjust for seasoning.

21. 21

    Garnish with asparagus tips and creme fraiche, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.