Ingredients
- 2 pounds asparagus
- 4 tablespoons unsalted butter
- 2 medium onions, finely chopped
- 1 medium red waxy potato, peeled and sliced
- 6 cups chicken or vegetable broth
- about 12 sprigs of parsley, tied up with spring
- 1/2 to 1 cup heavy cream
- salt and freshly ground pepper, to taste
Directions
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In a large pot, bring about 4 quarts of water to a boil.
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Trim and discard the fibrous portion of the asparagus, about 2 inches at the base. Cut the asparagus tips and reserve. Cut the asparagus stalks into 1-inch segments and reserve.
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Blanch the asparagus tips and stalks separately.
- Cook the asparagus tips in the boiling water for 2 to 3 minutes, until tender but still crisp. Immediately rinse under cold running water and reserve.
- Cook the asparagus stalks in the boiling water for about 5 minutes. Immediately rinse under cold running water and reserve.
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In a medium pot, heat the butter over medium heat. Add the chopped onions and sliced potatoes. Saute for about 10 minutes while stirring frequently, or until the onions turn translucent (try not to let the onions or potatoes brown).
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Add the asparagus stalks, the broth, and the parsley. Simmer for about 15 minutes, until the potatoes are thoroughly softened. Remove and discard the tied-up bunch of parsley.
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Puree the soup using a food mill, food processor, or blender. Strain using a medium-mesh strainer.
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To serve, heat the asparagus puree over low heat and mix in the heavy cream. Season to taste with salt and freshly ground pepper. Mix in the asparagus tips just before serving.