Another Asparagus Soup


2 pounds fresh asparagus

6 cups chicken stock (or vegetable stock)

5 tablespoons butter

2 large shallots

5 large cloves garlic

salt and pepper to taste

1/2 cup heavy cream

splash of nigori sake



1 roasted red bell pepper

Tiny bit of Grated Parmesan cheese




1. Thoroughly wash asparagus

2.  Prep the asparagus as follows


Break the woody stems off the bottom (and reserve)

Trips the tender tips off the top (and reserve)

Break the stalks into 1-2 inch pieces


3.  Pour 1/2 the stock into a sauce pan.  Add the stems and simmer for 30 minutes

4.  Thin slice the shallots.  Dice the garlic

5.  Melt the butter in a large sauce pan.  Saute shallots until soft.  Add garlic and saute until soft.

6.  Strain the woody stalks from the stock and discard.  Add all of the stock and the asparagus.  Add salt and pepper.  Simmer until the asparagus is tender.

7.  Run the asparagus and stock through a blender.  Puree until soft.  Move to the fridge for a couple hours.

8.  Bring some salted water to a boil.  Cook the tips until tender (4 minutes of so).  Blanche under cold water.  Move to the fridge for a couple hours.

9.  Immediately before serving, add the heavy cream and sake and blend once again.

10.  Place some chopped roasted bell pepper at the base of the bowl.  Top with the soup, and then top with the asparagus tips.