Garden Fresh Asparagus Soup
2 lbs fresh asparagus, rinsed, ends off and cut into 1” pieces
6 cups vegetable stock
1/2 cup diced white onion
1 clove garlic, minced
4 teaspoons butter
1/2 cup heavy cream
1/4 cup sour cream
1/2 teaspoon pepper
salt to taste
Put aside 12 of the best looking asparagus heads to use for garnish later.
In a large enamel cast iron dutch oven (we like a 6 quart size) melt butter over medium heat and add in onions and garlic - cook until transparent. Add in asparagus and continue cooking for 5 minutes.
Add the vegetable stock and pepper to this mixture and cook covered for 20 m minutes or until the asparagus is tender.
Add in the asparagus tips saved for garnish and cook for 2 minutes - remove and put in ice water bath and set aside. This will keep that nice green color.
Using an immersion or regular blender puree until smooth. Return mixture to your pot, add heavy cream and sour cream - heat to desired temperature. Season to taste and serve in bowls with asparagus tip garnish on top.
Makes 12 - 14 servings