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1
Bring a large pot of water to a boil.
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2
Fill a medium bowl with salted ice water.
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3
Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch.
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4
Using a slotted spoon, transfer the asparagus to the bowl of ice water.
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5
Drain.
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6
Reserve 7 1/2 cups of the cooking liquid.
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7
Thinly slice 18 of the asparagus tips on the diagonal and reserve for a garnishing the soup.
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8
Chop the remaining asparagus spears into small pieces.
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9
Melt the butter in a large pot over medium heat.
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10
Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes.
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11
Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
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12
Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly.
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13
Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup.
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14
Lower the heat, and simmer for 10 minutes.
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15
Stir in the chopped asparagus and bring to a boil.
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16
Remove from the heat and allow to cool.
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17
Remove and discard the herb bundle.
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18
Working in batches, transfer the asparagus mixture to a blender and puree until smooth.
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19
Using a sieve over a large bowl, strain the asparagus soup.
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20
Return the puree to the pot and reheat over medium heat.
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21
Whisk the heavy cream, vermouth, and salt into the soup and season with pepper.
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22
Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips, and serve immediately.
