creamy asparagus soup

this quarter, i am taking advanced sauce making class, which means every week i spend a lot of time whisking egg yolks, lemon juice and melted butter to make hollandaise sauce. typically we are asked to serve this ribbony sauce over steamed or blanched asparagus. thus, two things i constantly have too much of in my life these days are egg whites and asparagus. i promise to give you a recipe for meringue, soufflé or possibly a healthy omelet one of these days. but today, i am sharing a simple recipe for puréed asparagus soup. this rustic classic is a healthy meal all by itself, if you add a few soft rolls for sopping.

2 T. butter, divided
1 T. extra virgin olive oil
1 medium onion, diced
salt and pepper, to taste
3-4 garlic cloves, chopped
2 lbs. asparagus, cut into 1″ pieces, tips reserved
6 c. chicken or vegetable stock
1 c. 2% milk

in a large stock pot over medium-high heat, melt the butter and olive oil together; add the onion. sweat the onion with salt and pepper until it is soft and translucent. add the garlic, and cook for a few minutes longer. dump in the asparagus pieces, saving the tips. add the stock, cover and bring the soup to a simmer. simmer the soup on medium heat for 15 to 20 minutes, until the asparagus pieces are tender when pierced with a fork.

fork tender

meanwhile, fill a medium bowl with ice cubes and water. pour about an inch of water into a small saucepan, and bring it to a boil. salt the water, and throw in the asparagus tips for a few minutes, until they are al dente. fish the asparagus out with a slotted spoon and drop them into the ice bath so they keep their bright green color and stop cooking instantly. set aside.

using an immersion blender or food processor, purée the soup until smooth.

swirl in the milk and the reserved 1 T. of butter until combined. drop in the reserved asparagus tips, saving a few for each bowl. garnish with a few asparagus tips in the center. serves 4. note: this soup can be refrigerated up to 5 days. it also freezes quite well. fill a quart-size ziplock bag about halfway and lay flat on the bottom of the freezer. you can keep it there for several months.