Asparagus Soup - {Zuppa Di Asparagi}

Recipe Ingredients

1 1/4 lbs	567g / 20oz	Asparagus
2 cups	474ml	Water
2 tablespoons	30ml	Butter - (1/4 stick)
3 tablespoons	45ml	Shallots - diced (large)
1/4 cup	59ml	Light cream
1/2 teaspoon	2.5ml	Fine sea salt

Recipe Instructions

Cut off the tough ends of the asparagus and discard. Place the asparagus in a saute pan with the water. Cover the pot, bring the asparagus to a gentle boil, and cook for 3 or 4 minutes (depending on size), just until a knife easily pierces the stem end.

Drain the asparagus in a colander over a bowl, reserving the cooking water. When cool, cut the asparagus into 1-inch pieces. Dice some of the pieces to equal 1/2 cup and set aside.

In a saucepan, melt the butter over medium-high heat. Add the shallots and cook slowly until they begin to soften. Add all the asparagus except the 1/2 cup, and continue to cook for about 4 minutes, or until the asparagus is very soft.

Transfer the mixture to a food processor or blender and puree until smooth. Return the mixture to the saucepan, add 1 1/2 cups of the reserved cooking water, cream, and salt. Cook slowly, stirring with a wooden spoon to blend the ingredients. Add the reserved diced asparagus. If the mixture appears too thick, add a bit more of the cooking water. Serve immediately.

Source:
"Ciao Italia at http://www.ciaoitalia.com"

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