Asparagus Soup

By oldbklady

Ingredients

• 2 bunches pencil asparagus (about 2 lbs)
• 2 tsp salt, plus more for blanching water
• 1 tbs olive oil
• 1 med onions, finely chopped (2 cups)
• ground pepper to taste
• 3 cups chicken broth
• 1/4 c. instant potato flakes
• Creme fraiche, for serving (opt)

Preparation

Step 1

Trim the asparagus, discarding tough ends. Cut the tips from one bunch of asparagus; set aside. Cut the remaining asparagus into 1 1/2-inch lengths.

Prepare an ice bath; set aside. Bring a small pot of water to a boil. Add a large pinch of salt and the asparagus tips. Blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Drain well; set aside.

In a medium stockpot, heat the oil over medium heat. Add the onion, salt, and pepper. Cook, stirring frequently, until translucent, about 5 minutes. Add the stock, and bring to a boil. Stir in the asparagus. Return to a boil, and cook, partially covered, until asparagus are tender and bright green, 2 to 3 minutes.

Working in batches of no more than 2 cups, transfer to a blender, and puree. Cover lid with a kitchen towel, as hot liquid will expand when blended. As each batch is finished, pass through a medium sieve set over a clean container. Place in ice bath, and let stand, stirring occasionally, until cold. Taste, and adjust for seasoning. Garnish with asparagus tips and creme fraiche, if desired.