Reserve a few asparagus tips to blanch and garnish the soup. Or you can drizzle a little cream and swirl it around. optional
Creamy Asparagus Soup:
In a heavy-bottomed pot, heat the butter over medium-high heat.
Add the onion and celery and cook for 2 to 3 minutes before adding the garlic.
Lower heat to medium and add 1 tbsp. of flour to vegetables. Cook, stirring for a couple of minutes. Add asparagus and then the chicken or vegetable stock. Season soup with salt and pepper.
Bring the soup to a boil, reduce heat and let the soup simmer for about 15 minutes or until asparagus is tender.
Purée soup in batches, making sure not to fill your blender more than half full. You can also use an immersion blender to purée the soup right in the pot.
Once puréed, return the soup to the pot and add ¼ cup heavy cream (if using), stir and reheat soup on low heat, do not let the soup come to a boil. Taste and adjust salt and pepper to taste, add a pinch of freshly grated nutmeg if using.
Serve garnished with blanched asparagus tips or a drizzle of cream.
To Blanch Asparagus Tips:
Bring a small pot of salted water to a boil. Add asparagus tips and blanch for a couple of minutes or until tender. Drain and reserve on ice to stop the cooking process and keep them a vibrant green. Add to soup when ready to serve.
Use vegetable broth for a vegetarian soup.
When heating leftovers, reheat soup on low heat to avoid boiling since this might cause the cream to separate. If ingredients separate, a quick whiz in the blender or with an immersion blender should fix the issue.