Cream of Asparagus Soup

Take advantage of the tender asparagus while its at the peak of its season! This is a great way to enjoy it!

Ingredients

• 2 lbs of green asparagus
• 1 tsp garlic, minced
• Butter
• 1 large onion
• Celery root, peeled and small diced
• 5-6 cups chicken stock
• 1/2 cup heavy cream
• 1/4 cup grated parmesan
• Salt and pepper to taste

Preparation

Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces.

Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces, garlic celery root, and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth 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.

Puree soup in batches in a blender until smooth, transferring to a bowl and return to pan. Stir in cream, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and add parmesan cheese.