Asparagus says spring to me and I love finding different ways to cook with it. Here is my recipe for a creamy asparagus soup I made this week. You could even serve it cold as you would a vichyssoise..
1 large bunch of asparagus chopped into 1/2 inch pieces (remove woody bottoms of stems first), 4 small chopped red skinned potatoes (washed but not peeled), 1 thinly sliced shallot, 1 sliced garlic clove, 1 quart of vegetable broth, 1 Tbs unsalted butter, 1/2 cup heavy cream, salt & pepper, herbs to garnish
Melt the butter in a soup pot and add the shallot with a pinch of salt & pepper. Saute on med-low heat for a couple of minutes until softened but not browning. Add the garlic and saute another minute. Add the asparagus and potatoes. Add enough vegetable broth to cover the vegetables just barely. If you add too much the soup will be too thin. I believe I used less than one quart. Bring to a boil and simmer for 30 minutes, partially covered with a lid (I like to let a little steam escape). Turn off the heat and puree with an immersion blender. One of the best inventions known to mankind! You can also transfer to a blender or food processor if you don’t have an immersion blender. Add the heavy cream and taste for seasoning. You can add more cream or milk if it’s too thick. Add more salt & pepper if you wish. Garnish with chopped chives or dill or whatever herb you prefer. Happy spring!