This recipe is from Tranquility Carol, a wispy siren who sings the songs of the deep woods. She brings us this springtime recipe just as the days are warming up. This soup has a wonderful, delicate flavor, and is best made with young asparagus, which are tender and blend well.
1-pound young asparagus
3 tablespoons butter
6 shallots, sliced
1-tablespoon all-purpose flour
2.5 cups vegetable stock
1 tablespoon lemon juice
One-half cup light cream
1 teaspoon chopped fresh chervil
Salt and pepper to tast
Cut 1 and half inches off the tops of half the asparagus and set aside for a garnish.
Melt 2 tablespoons of the butter in a large saucepan and sauté the sliced shallots until soft.
Add the asparagus and sauté over low heat for 1 minute.
Stir in the flour and cook for 1 minute. Stir in the stock and lemon juice and season with salt and pepper. Bring to a boil, slightly cover the pan, and simmer for 15 minutes until asparagus is tender.
Cool slightly and then process in a blender/processor until smooth. Press the pureed asparagus through a sieve into a new saucepan. Add the milk by pouring it though the sieve with the asparagus to extract the maximum amount of asparagus puree.
Melt the remaining butter and sauté the remaining asparagus tips gently until they soften.
Heat the soup gently, 3 to 4 minutes. Stir in the cream and the asparagus tips, continue to heat gently, serve sprinkled with chopped fresh chervil.
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