This is a fantastic soup for the Easter holidays, and even those that don't think they care for asparagus find themselves loving this soup.
See for yourself~
Saute 1/3 cup of finely chopped shallots in 2 T. butter until tender.
Rinse 3 pounds of fresh asparagus spears in cold water.
Reserve about 1-1/2 cups of raw 'tips'. Set aside.
Cut the spears into 1 inch pieces and bring to a boil in 28 oz. chicken stock. Add 1/4 tsp. tarragon.
Simmer until tender--12 to 18 minutes. Test with fork.
In a blender, puree the asparagus--a third at a time. Set aside.
Saute the reserved tips in 2 T. butter until crisp tender, not too soft-- you don't want them mushy in the soup.
Here's the pureed asparagus mixture.
Here's the sauteed tips. YUM~!
In a Dutch oven, melt butter. Stir in flour, salt & pepper. Cook over medium heat, stirring often until golden for about 3 or 4 minutes. Gradually stir in the cream, stirring constantly until thickened and gravy-like.
1/4 cup butter
1/4 all-purpose flour
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
3 cups half & half cream
I added two of the mini Baby Bel cheeses, but this is completely optional. Some purists prefer their asparagus soup to be 'cheese free'...not me~!
PAC MAN...you know you were thinking that too...
Add the asparagus mixture into the flour /cream mixture and stir to combine.
Fold in the sauteed tips.
Heat on low for 5 additional minutes and ladle into bowls or cups.
ENJOY~!
