Good Stuff

Creamy Asparagus Soup

Spring and asparagus are almost synonymous. There's nothing better than taking advantage of the great garden bounty of the Pacific Northwest. Whether you pick it from your own space or run down to the local market, locally grown food tastes like nothing else. Plus it's the right thing to do! Check out this scrumptious recipe:

• 2 lbs asparagus
• 1 large yellow onion, chopped
• 3 Tbsp unsalted butter
• 5 cups chicken broth
• Leaves of 2 sprigs of fresh thyme
• 1/3 cup heavy cream
• 1 Tbsp dry vermouth
• A squeeze of fresh lemon juice
• Salt and pepper

Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth, thyme, and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

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

Purée soup in batches in a blender until smooth. If you want a very creamy texture, you can put the purée through a food mill or press it through a sieve. Transfer to a bowl (use caution when blending hot liquids), and return to pan. Stir in cream. Stir in vermouth and a squeeze of lemon juice. Season with salt and pepper to taste.

Garnish with asparagus tips. Serves 4-6.

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