Asparagus Soup

Instructions

Snap the tough ends off the asparagus spears. Bring the water to a boil in a medium saucepan, salt it lightly, and add the spears. Keep it at a lively simmer for 10 minutes, then lift the spears out with tongs and set them aside. Save the cooking water.

In a separate saucepan large enough to hold the finished soup, melt the butter and add the chopped shallot. Cook gently until the shallot is soft but not browned. Add the cooked asparagus and one cup of the cooking water, bring to a boil, and keep at a lively simmer for 5 minutes.

Remove the pan from the heat and pour the contents through a medium sieve into a bowl, keeping the liquid. Purée the solids in a food processor with just enough of that liquid for the mixture to turn smooth.

Push the purée through the sieve back into the non-reactive saucepan, rubbing it with a flexible scraper or wooden spoon. The fibrous parts stay behind in the sieve, and you should discard them.

Stir in the cream, then add enough of the remaining asparagus cooking water to reach the thickness you like. Season with salt, black pepper and cayenne to taste. Reheat gently over low heat and do not let the soup boil.

Serve hot, or chilled. To chill it, let it cool, refrigerate it uncovered until thoroughly cold, then cover with plastic wrap. It keeps in the refrigerator for up to 2 days.