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1
Cut the flowered tops off of 8 asparagus spears, just about 1 inch long and set them aside for garnish. Also, cut the bottom 2 inches of the woody base off of the asparagus and discard that. Chop the remaining asparagus spears into 1/2 inch pieces.
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2
In a large pot, melt the 1/4 cup butter over medium heat. Add the minced onion and chopped asparagus to the pot and cook until the onion and asparagus become softened and the onion is translucent. Sprinkle in the tablespoon of flour, stir to combine and cook for 1 minute. Pour in the chicken broth, bring to a boil and then reduce heat to a simmer for 15 minutes.
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3
While the soup is simmering, bring a small pot of water to a boil. Blanch the 8 asparagus tips for 2 minutes in the boiling water and then remove the tips from the boiling water and submerge them into a pan of ice water to shock them. Drain and set aside.
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4
After 15 minutes of simmering, taste the soup and sprinkle with salt and pepper to taste. Puree the soup in a blender (or with an immersion blender) until smooth. Then pour the soup into a large bowl through a strainer for a perfectly smooth texture. Add more salt and pepper to taste, if needed.
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5
To Serve: Ladle the soup into each of the 4 bowls and place 2 asparagus tips onto the top of each bowl. Sprinkle equal amounts of the crumbled roasted garlic and chive chevre into each bowl. Enjoy with some bread and a green salad.
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6
Recipe inspired and adapted from Darren McGrady.
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7
Created by Haley at The Girly Girl Cooks.
