Shelly's Recipe

CREAMY ASPARAGUS SOUP

Category: Soups

1 1/4 pounds asparagus, tough ends trimmed
3 tablespoons unsalted butter (or 2 tablespoons olive oil), divided
1 large onion, sliced
2 garlic cloves, sliced
1 tablespoon coarsely chopped fresh thyme
Kosher salt
3/4 pound russet potato (1 very large or 2 medium), peeled and cut into 1/2-inch chunks (2 cups)
3 1/2 cups reduced-sodium chicken broth
1/2 cup whole milk or light cream
Freshly ground black pepper
Slice 6 fat asparagus spears diagonally into 1/2-inch pieces; reserve for garnish. Cut remaining asparagus into 1-inch pieces.

Melt 2 tablespoons butter in large heavy pot over medium heat. Add onion, garlic and thyme; sprinkle with pinch of salt. Cook, stirring often, until tender, about 5 minutes, lowering the heat if browning. Stir in asparagus, cover and cook, stirring often, about 5 minutes, until bright green. Add potato and broth; bring to a boil. Reduce heat to medium-low, cover and simmer 10 to 12 minutes until asparagus and potato are very tender.

Meanwhile, cook reserved asparagus in a small skillet of lightly salted boiling water until crisp-tender, 2 minutes. Drain and transfer to bowl of ice water.

Puree soup in batches in a food processor or blender. Return to the pot; stir in milk and remaining 1 tablespoon butter, cut into pieces. Warm over low heat, stirring often. Drain reserved asparagus and add to soup; heat through. Season to taste with salt and pepper. Serve.

Makes 6 cups, 4 servings