Cream of Fresh Asparagus Soup, 4/3/14
Loca Luna and Red Door
1/2stick unsalted butter
1/2onion chopped ( 1/2 cup)
1clove garlic crushed
2 lbs. asparagus @ 15 -20 in a pound
cut off the very bottom and cutinto 1" pieces
6cups chicken or vegetable stock
1medium potato peeled and cut into 1" cubes
1pint sour cream or crème fraiche
Cayennepepper or smoked paprika for garnish
Melt butter in a large saucepan over medium heat. Add onion and cook for 2minutes, then add garlic and asparagus, and sauté 5-6 minutes. Season with saltand pepper. Add the chicken stock and potatoes and bring to a boil. Reduce tosimmer and cook for 30 minutes, until asparagus and potatoes are very tender.
Carefullytransfer to a blender and puree until smooth. Only fill the blender 1/2 way eachtime, loosen the lid slightly to allow for some air and cover the top with apaper towel or rag to keep any spills at bay. Return blended mixture to thesaucepan, stir in sour cream and season with salt and pepper, to taste.Transfer to serving bowls. Add another small dollop of sour cream and garnishwith pepper or paprika.
Thissoup is also good served cold.