cream of asparagus soup

* based on a 'gourmet' april, 1995 recipe

ingredients:

1 medium-sized shallot, minced
1/4 vidalia onion, minced
1 clove garlic, minced
1 teaspoon fresh thyme, minced
1 tablespoon unsalted butter
2 lbs green asparagus
2 cups home made or low-sodium chicken broth
1⁄2 cup heavy cream
1/8 cup shredded parmesan cheese
salt & pepper
juice of half a lemon

croutons or toasted baguette and shaved parmesan for garnish

directions:
1. Cut tips from asparagus, 1 1/2 inches from top. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces.

2. In a heavy saucepan cook the shallot, onion, garlic, thyme, 1/4 teaspoon salt and 1/8 teaspoon black pepper in the butter over moderately low heat, stirring, until the shallot is soft. Add the asparagus and the broth, and simmer the mixture, covered, for 15 to 20 minutes, or until the asparagus pieces are very soft.

3. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain. Set aside.

4. In a blender purée the soup in batches until it is very smooth, forcing it after it is puréed through a fine sieve set over the pan. Whisk in the cream, until it is the desired consistency, and add the lemon juice, parmesan, salt and pepper to taste.

to serve:
Ladle soup into a shallow soup bowl, add the al dente tips and top with toasted baguette slice and parmesan curls/shavings.

notes: