Asparagus Soup

Ingredients

Instructions

1. 1

   Cut the tips (1 1/2 to 2 inches in length) off of the asparagus spears. Cut the woody stem ends (bottom 1/3 of the remaining stalk) from each spear and set aside. Slice the remaining center stalks into 1/2-inch pieces and set aside. In a medium-sized pot, bring the stock to a boil. Add the woody stem ends, lower the heat and simmer, uncovered, for 20 minutes. This will flavor the stock. Remove stems with a slotted spoon or skimmer and discard.

2. 2

   Add the tips to the stock and simmer until just bright green, not more than 1 minute. Do not overcook. Remove with a slotted spoon or skimmer to an ice bath. Remove stems from bath to drain on paper towels. Remove the stock from the pot and reserve.

3. 3

   Return pot to stove and melt the butter over medium-high heat. When foamy, add the leeks and cook until tender, about 3 minutes. Add the garlic and cook for about 1 minute. Increase heat and add wine. Cook the wine off completely. Add the sliced asparagus center stalks, salt, and pepper, and cook, stirring, for 2 to 3 minutes. Add the reserved broth and simmer, uncovered, for 10 minutes. Uncover the pan and continue to simmer until the asparagus pieces are very tender, about an additional 10 minutes. Remove from the heat.

4. 4

   Puree the soup, in the pot, using an immersion blender until smooth (some chunks may remain). Add cream and adjust salt and pepper. Return to heat for 2 to 3 minutes to heat through.

5. 5

   Serve garnished with blanched asparagus spears and a dollop of crËme Fraiche.