Asparagus Soup

Instructions

1. 1

   Trim asparagus, cutting the pretty top tips about 1 ½ inch in length. Cut the woody stem pieces from each spear and reserve. Cut the remaining tender stalks into ½ inch pieces.

2. 2

   In medium pot, bring stock to boil. Add the tough woody asparagus stems and cook at a simmer until tender, about 30 minutes. Remove with a slotted spoon and discard the stems. Reserve the broth/stock.

3. 3

   Add the decorative tips to the stock and blanch for no more than 1 minute. Remove with strainer and place in ice water bath. Drain on paper towels and reserve for the garnish.

4. 4

   In a medium stockpot, melt the butter and add shallots and leeks, cooking until tender, about 3-5 minutes. Add garlic and cook until fragrant, about 1 minutes. Add the chopped tender asparagus stalks, salt, pepper, and Cavendar’s Greek seasoning. Cook for 2 minutes. Add the broth to the asparagus and cook until asparagus is tender, about 20 minutes. Remove from heat. Using immersion blender, puree the soup until smooth. Add lemon juice. Adjust seasonings to taste. Stir in cream and heat until warm. Ladle in soup bowls and top with reserved asparagus tips and freshly grated Parmesan cheese on top.