Cream of Asparagus Soup

 Ingredients:

1/4 cup of unsalted butter

1 mild onion, finely chopped

1 celery stalk with leaves, finely chopped

4 cups of chicken or vegetable stock

3 pounds of asparagus, trimmed and cut into 1-inch pieces, tips reserved

2 baking potatoes, peeled and cut into 1-inch chunks

2 tablespoons finely chopped fresh basil or 1 teaspoon of dried basil

2 cups of heavy cream

Salt and white pepper

Directions

In a large saucepan melt the butter over low to medium heat. Add the onion and celery and saute' until translucent, about 2-3 minutes. Add the stock, all the asparagus stalks and about two-thirds of the tips, the potatoes and basil. raise the heat and bring to a boil, skimming away any froth from the surface. reduce the heat, cover and simmer gently until the vegetables are tender, about 20 minutes.

In small batches, puree the soup in a food mill or blender taking care to avoid splattering. If using a blender you many want to strain soup through a strainer using a wooden spoon to press liquid through the strainer. Return the puree to the pan. Stir in the cream, season to taste with salt and white pepper and warm over low heat.

Meanwhile, bring a small saucepan filled with water to a boil. Lightly salt the water and add the reserved asparagus tips. Cook until just tender-crisp, 3-4 minutes. Drain well.

Spoon the soup into warmed bowls and garnish with the asparagus tips.

Serves 6-8