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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I didn't want leeks, potatoes or other stuff in the soup. So here is a simple version. Ingredients:
4 lbs pencil asparagus |
4 teaspoons coarse salt (plus more for blanching water) |
2 tablespoons olive oil |
2 cups onions, finely chopped |
1/2 teaspoon ground pepper |
6 cups chicken stock |
creme fraiche (optional) |
Directions:
1. Trim the asparagus, discarding tough ends. Cut the tips from one bunch of asparagus; set aside. Cut the remaining asparagus into 1 1/2-inch lengths.
2. Prepare an ice bath; set aside. Bring a small pot of water to a boil. Add a large pinch of salt and the asparagus tips. Blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Drain well; set aside.
3. In a medium stockpot, heat the oil over medium heat. Add the onion, salt, and pepper. Cook, stirring frequently, until translucent, about 5 minutes. Add the stock, and bring to a boil. Stir in the asparagus. Return to a boil, and cook, partially covered, until asparagus are tender and bright green, 2 to 3 minutes.
4. Puree with stick blender or do it the hard way - working in batches of no more than 2 cups, transfer to a blender, and purée. Cover lid with a kitchen towel, as hot liquid will expand when blended. As each batch is finished, pass through a medium sieve set over a clean container. Place in ice bath, and let stand, stirring occasionally, until cold. Taste, and adjust for seasoning. Garnish with asparagus tips and crème fraîche, if desired.
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