This soup sure did hit the spot. We ate it warm, but I'd imagine this would also be good chilled. Serve with a side salad. I'm having a hard time guessing how many bowls this yields. Normally I would serve soup as a starter, but since we only had soup and salad, we ate a lot more than we normally would. I would say that it's good for 2-3 people if it's a main course, or 6-8 people as a starter.
This recipe tastes best with leeks, but if you don't have leeks handy, use onions. If using leeks, use the white part only and rinse well
Asparagus Soup Recipe
Yields: 6-8 bowls
2 bunches asparagus
6 c chicken less-sodium chicken broth
3/4 c shallots, minced (about 4 large)
3/4 c leeks or onions, minced (about 2 medium)
3 Tbsp butter
3 medium cloves garlic, minced
1/4 tsp salt
1/8 tsp pepper
1/4 c heavy cream (optional)
1. Trim asparagus tips from the top, about 1/2" and reserve. Snap off the woody ends of the asparagus and reserve. In a medium pot, bring chicken broth to a boil and add woody ends. Boil 20-30 minutes so broth is infused with asparagus flavor. In the meantime, cut remaining asparagus into 1/2" pieces.
2. When woody ends have finished cooking, remove with a slotted spoon and discard. Add tips to broth and boil, 5 minutes until tender-crisp. Remove with slotted spoon, rinse under cold water and reserve for garnish.
3. Melt butter in a medium pot over Medium heat. When butter begins to foam, add shallots and leeks. Saute under tender and translucent, about 3 minutes. Add garlic and cook, 1 minute, stirring constantly. Add remaining asparagus pieces, salt and pepper. Stir to combine and cook 3-4 minutes.
4. Add chicken broth and cook, 15-20 minutes or until asparagus is tender. Remove from heat.
5. Using an immersion blender or in batches, a regular blender, puree until smooth. If using a regular blender, remove clear center plastic cap of lid and cover hole loosely with a towel. This will allow hot steam to escape while blending.
6. Using a squeeze bottle, squeeze a swirl of heavy cream into each bowl and garnish with asparagus tips.
Adapted from Emeril Lagasse's Asparagus Soup recipe