Marilyn Martin's Recipe

Cream of Asparagus soup

Category: Recipes

Cream of Asparagus Soup

¼ cup unsalted butter
1 mild onion, finely chopped
1 celery stalk with leaves finely chopped
4 cups chicken stock or vegetable stock
3 lbs. Asparagus, trimmed and cut into 1 inch pieces, tips reserved
2 baking potatoes, peeled and cut into 1 inch chunks
2 tablespoons of finely minced fresh basil
2 cups of heavy cream
Salt & white pepper to taste

In a large saucepan melt the butter. Add the onion and celery and sauté until translucent, 2-3 minutes. Add the stock, all the asparagus stalks and 2/3’s of the tips, the potatoes and the basil. Bring to a boil, skimming away any froth from the surface. Reduce the heat, cover and simmer gently until vegetables are tender, about 20 minutes.
In small batches puree the soup in a food mill (I use an emersion(sp) blender) Since you don’t want it super smooth blend to a consistency you like. If you use a blender, force the puree through a strainer to remove any fibers. Return to pan, stir in cream, season with salt and pepper and warm over low heat.
Meanwhile bring a small pan filled with water to a boil, and add the reserves asparagus tips and lightly salt the water. Cook till crisp/tender about 3-4 minutes. Drain well.
Spoon soup into bowls and garnish with asparagus tips.