Prep 40 mins
Cook 0 mins
For an ultrasmooth soup, strain it through a chinois, a conical strainer that is a favorite in restaurant kitchens. From Williams-Sonoma
- 1 1⁄2 lbs asparagus
- 4 tablespoons unsalted butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1⁄4 cup dry vermouth
- 3 cups chicken stock, plus more
- chicken stock, as needed
- salt & freshly ground black pepper, to taste
- 3⁄4 cup heavy cream
- Snap off the tough stem ends from the asparagus spears.
- Cut the tips off 8 of the spears into 2-inch lengths. Set the tips aside.
- Chop the remaining asparagus into 1-inch pieces.
- In a heavy soup pot over medium heat, melt the 4 Tbs. (1⁄2 stick) butter.
- Add the onion and garlic and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes.
- Add the vermouth and cook until most of the liquid has evaporated.
- Add the chopped asparagus and the 3 cups stock.
- Season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low.
- Cover and cook until the asparagus is tender, about 20 minutes.
- Using an immersion blender, puree the soup until smooth, about 2 minutes.
- Pass the soup through a chinois into a clean saucepan.
- Stir in the cream plus more stock if needed to reach the desired consistency.
- Season with salt and pepper.
- Set the pan over low heat and reheat the soup to serving temperature.
- In a small sauté pan over medium heat, melt the 2 teaspoons butter.
- Add the reserved asparagus tips and cook until just tender, about 2 minutes.
- Ladle the soup into warmed bowls, garnish with the asparagus tips and serve immediately. Serves 4.