Ingredients
Equipment
Method
- Cut 2 1/2" off the top of the asparagus and blanch the tips in boiling water for 5-6 minutes. Drain and cut each tip into two or three sections and set aside.
- Trim the stalk and cut into 1/2 inch pieces. Remove any woody parts and discard.
- Heat the butter or oil in a heavy bottomed saucepan. Add the leeks or scallions and cook over low heat for 5-8 minutes until they ares soft but not brown. Stir in the chopped asparagus stalks, cover, and cook for 6-8 minutes longer until the stalks are tender.
- Add the flour and stir well to blend. Cook for 3-4 minutes, uncovered, stirring occasionally,
- Add the stock and bring to a boil, stirring frequently. Lower the heat and simmer for 30 minutes. Season with salt and pepper.
- Puree the soup in a food processor or food mill. If neccessary, strain to remove any coarse fibers. Stir in the asparagus tips, most of the cream or yogurt, and the herbs. Chill well. Stir before service and check the seasoning. Garnish each bowl with a swirl of cream or yogurt.
