2lbsfresh asparagustrimmed and cut into 1 inch pieces
1shallotchopped
1potatomedium, pealed and diced
1clovegarlicminced
1/2cupheavy cream
6cupschicken or vegetable broth
salt and pepperto taste
2Tbsbutter
2Tbsflour
extra-virgin olive oilfor drizzling
sour creamfor garnish (optional)
Instructions
Bring 6 cups chicken or vegetable broth to a boil in a stockpot or dutch oven. Add a few asparagus tips and blanch until bright green and just tender, 2 to 3 minutes. Transfer to an ice bath with a slotted spoon; reserve for topping (optional). Add remaining asparagus, shallot, potato and garlic to the same pot and return to a boil. Reduce heat and simmer the asparagus stock 20 to 25 minutes to allow flavors to meld.
Remove from heat and let cool slightly. in small batches, puree in a blender until completely smooth; return to pot and put back on the heat.
In a small non-stick pan heat butter and flour to make a roux. Cook over medium heat until lightly browned. Add a small amount of the asparagus stock to the roux to thin it slightly before adding the roux to the soup pot.
Slowly stir in cream, and season to taste with salt and pepper. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.