This is a delicate and pale soup and it is delicious. Serve it with blanched tips of the asparagus, and with a swirl of cream, creme fraish and fesh tarragon leaves.
2 pounds of fresh asparagus
3 T butter
1-1/2 cup thinly slices leeks
3 T. flour or Wondra
4-6 cups chicken stock
1/2 cup light cream
1 T chopped fresh tarragon leaves plus more for garnish
salt and pepper
Cut the tops of the asparagus 2-1/2 inches off the asparagus spears and blanch them in boiling water for a few minutes. They must stay freshly green. Drain them and slice them into 2-4 pieces. Set them aside.
Trim the woody ends of the stalks. Chop the stalks into 1 inch pieces.
Heat the butter in a Dutch oven. Add the leeks and cook over low heat for 5-8 minutes. Stir in the chopped asparagus stalks, cover and cook for 6-8 minutes longer.
Add the flour and still well into the vegetables to blend and cook all 3-4 minutes, stirring constantly.
Add the stock. Bring to a boil and stir until lowering the heat and simmering for 30 minutes. Season with salt and pepper.
Cool and puree the food. Stir in the cream and tarragon leaves.
Serve hot and garnished.
Note: I got this from The Soup Bible edited by Debra Mayhew. It was suggested to serve cold.
