Asparagus Soup

Here is a standard recipe in my soup rotation, enjoy.

Asparagus Soup

Ingredients

3 pounds of fresh asparagus, cut into half inch pieces reserving the tops and the woody ends
2 boxes of chicken stock (32oz boxes)
1/2 stick of unsalted butter
1/2 cup heavy cream
3 medium shallots, diced, you want about 1 cup
1 leek chopped, you want about a cup
4 cloves of garlic minced
1/4 cup parmesan cheese
salt and pepper to taste

Directions

In a large stock pot bring to boil the chicken stock, then reduce heat and add the wooden stems of the asparagus, simmer for 20 to 30 minutes, then remove the stems and discard. Next blanch the tops for about a minute, remove and place in an ice bath. Reduce heat to low while you prepare the rest of the ingredients.

In a skillet over medium heat, melt butter and saute the shallots and leeks until tender. Next add the garlic, salt and pepper to skillet, stir for a minute. Now add the asparagus stems (the sections that have not been cooked yet) and saute until tender. Now add the contents of the skillet to the stock pot, raise heat and simmer for an additional 20 to 30 minutes. You want the asparagus section very tender. Remove stock pot from heat and let cool abit; you will be pureeing the soup and it is best done when it has cooled abit.

Puree soup and return to stock pot, now add the cream and the asparagus tips, stir and warm through. Serve with a sprinkle of Parmesan cheese on top.