Complements of Chef Mike
Most Asparagus soups use chicken stock to cook off the Asparagus but this recipe uses only half and half cream.
First the tips are removed and blanched in salted water then immediately removed and plunged into a salted ice bath to keep the deep bright green chlorophyll affect.
Next sautee in unsalted butter shallots seasoned with white pepper and sea salt till translucent, add the remaining length of Asparagus chopped into half inch or so lengths and continue to sautee until they begin to brighten in colour then add enough half and half to cover. Optional, add a large sprig of Thyme while beginning the sautee.
Bring Asparagus to a boil and immediately reduce heat to a gentle simmer and cook only till tender when pierced with a sharp paring knife.
Remove pot from heat and purée very well with your hand immersion blender.
Next put a sturdy sieve over another pot and ladle soup a little at a time and gently press with an up and down plunger like motion to expel the soup while leaving behind the fiber, continue till finished, removing fiber from sieve as you go.
The soup is finished but check for seasoning, some chefs like to grate a pinch of nutmeg into soup bowl as well as a dollop of Crème Fraiche and finely chopped chervil, optional of course!
I hope you enjoy this particular preparation!
Bon Appetite!! !