Seared Asparagus Soup With Chervil

1. 1

   Melt the butter over medium heat and add the asparagus and chervil, tossing and sauteeing the asparagus until lightly pan-seared and bright green (about 5 minutes). Roughly chop the asparagus, leaving a few tips to garnish your soup. (You can chop before sauteeing as well, and don't chop too fine, remember you'll be pureeing in the end).

2. 2

   Meanwhile, bring stock to a simmer. Add the asparagus, bring to a boil and then lower heat, and simmer for 15 minutes or so, until the asparagus is soft. Puree using an immersion blender or in batches in the blender. Adjust for salt.

3. 3

   Serve, adding a few asparagus tips and drizzling with oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.