Asparagus and Green Garlic Soup

This soup just shouts spring. The addition of heavy or sour cream enriches it, but the soup is just as delicious using only water or chicken or vegetable stock.

2 lb. asparagus

1 T. butter

1/2 - 3/4c. heavy cream or sour cream, optional

Salt and freshly ground pepper to taste

2 c. water, or chicken or vegetable stock, plus additional if needed

1 large or 2 or more small green garlics (approximately ½ c. thinly sliced and loosely packed). (See note below.)

Break off the tough ends of the asparagus by holding the bottom of each stalk with one hand and gently but firmly bending the top over with the other hand until the bottom breaks off. Discard the bottoms.

Cut the asparagus tips off and reserve.

Thinly slice the remaining stalks. If the asparagus has a wide variety of thicknesses, cut the thinner ones into larger pieces so that it all cooks more or less evenly. Set aside.

In a large saucepan, melt half of the butter over medium high heat. Add the asparagus tips, sprinkle lightly with salt and stir-fry until the tips are just crisp-tender, about 3-5 minutes, depending on their size. Immediately remove from the pan and put them on a plate to cool quickly. Set aside.

Reduce the heat to medium, and add the remaining butter and garlic. Cook, stirring frequently, until the garlic is softened but not browned, about 3-5 minutes.

Add the sliced asparagus stalks to the pan and cover with the water. You may need to add a little additional water. The asparagus should just be covered. Bring to a boil, reduce to a simmer, and cook until the asparagus is completely tender, but still bright green. This should take no more than five minutes.

When the asparagus is tender, immediately put the pan in a large pan or sink of very cold water to which some ice cubes have been added. Stir frequently and add more ice to the sink as the water warms up.

When the mixture has cooled, purée it in a blender or food processor. It (and the reserved tips) can be refrigerated at this point for several days until ready to serve.

To serve, return the mixture to the saucepan and heat through. Thin with additional water or the heavy or sour cream if desired. If using sour cream, be sure to not let the soup boil after adding it. Season to taste with salt and pepper. Warm the reserved tips gently in a microwave or pan. Ladle the soup into bowls and garnish with the tips. Serve immediately. Makes about 5 c., serving 4-6.

Note: Green garlics can range anywhere from the size of a slender scallion to ones where the bulb has start to form, but is not yet papery. They can be found at farm stands and farmers markets in spring and early summer. If unavailable, substitute 1-2 minced regular garlic cloves, or ½ c. thinly sliced onions, leeks, or scallions.

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