- Serves: 4-6 servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- 2 lb. Asparagus, ends trimmed & reserved
- 1 large clove Garlic, cut in half
- 1 large Shallot, cut in half
- 1 medium Russet Potato
- 1/2 c. Heavy Cream
- 2 tbsp. Olive Oil
- Salt & Pepper
Trim and reserve tops of asparagus, then cut remaining asparagus into 1 inch pieces. Heat 6 cups of water in a large pot until boiling, then blanch asparagus tops about 2 to 3 minutes or until tips are bright green and tender. Use a slotted spoon to transfer tips immediately to an ice bath, then drain and reserve for topping. Add reserved asparagus ends to blanching liquid along with half of garlic and half of shallot. Simmer about 20 minutes or until broth is slightly reduced and strongly flavored.
Finely dice remaining shallot and garlic; in a separate pot, heat oil over medium until hot then saute shallot and garlic soft. Add potatoes and 1 cup of asparagus stock and cook until potato is tender, about 10 minutes. Add remaining asparagus stock and asparagus pieces and continue cooking for about 5 minutes or until asparagus is tender. Allow soup to cool slightly, then blend until completely smooth. Slowly stir in cream and season to taste with salt and pepper. Serve with blanched asparagus tips.