Asparagus Soup Plain

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 4 lbs pencil asparagus
• 4 teaspoons coarse salt (plus more for blanching water)
• 2 tablespoons olive oil
• 2 cups onions, finely chopped
• 1/2 teaspoon ground pepper
• 6 cups chicken stock
• creme fraiche (optional)

Recipe

• 1 trim the asparagus, discarding tough ends. cut the tips from one bunch of asparagus; set aside. cut the remaining asparagus into 1 1/2-inch lengths.
• 2 prepare an ice bath; set aside. bring a small pot of water to a boil. add a large pinch of salt and the asparagus tips. blanch for 2 minutes. use a slotted spoon to transfer to ice bath until cool. drain well; set aside.
• 3 in a medium stockpot, heat the oil over medium heat. add the onion, salt, and pepper. cook, stirring frequently, until translucent, about 5 minutes. add the stock, and bring to a boil. stir in the asparagus. return to a boil, and cook, partially covered, until asparagus are tender and bright green, 2 to 3 minutes.
• 4 puree with stick blender or do it the hard way -- working in batches of no more than 2 cups, transfer to a blender, and purée. cover lid with a kitchen towel, as hot liquid will expand when blended. as each batch is finished, pass through a medium sieve set over a clean container. place in ice bath, and let stand, stirring occasionally, until cold. taste, and adjust for seasoning. garnish with asparagus tips and crème fraîche, if desired.