Asparagus Soup

Asparagus Soup


INGREDIENTS:

2 pounds fresh asparagus, trimmed
2 Tablespoons olive oil
2 Tablespoons butter
1 cup chopped onion
1/2 cup shopped shallots
1-1/2 cups chopped peeled russet potatoes
1/2 cup chopped carrots (optional)
6 cups chicken stock
1 cup (about) heavy cream (optional)
Salt and freshly ground white pepper to taste
Red pepper to taste

TO PREPARE:

Remove the tips from 1/2 of the asparagus spears, reserving the stalks. Blanch the tips in boiling water in a saucepan for 30 seconds or until bright green. Immediately plunge the tips into a bowl of ice water to stop the cooking process; drain. Chop the reserved stalks and remaining asparagus spears.
Heat the olive oil and butter in a large saucepan. Cook the onion and shallots in the olive oil mixture for 5 to 7 minutes or until tender, stirring constantly. Add the potatoes, carrots and unblanched asparagus to the onion mixture and mix gently. Cook until the asparagus turns bright green, stirring occasionally. Stir in the stock and bring to a boil; reduce the heat.
Simmer for 20 minutes or until potatoes, carrots and asparagus are tender, stirring occasionally. Process the soup in batches in a food processor or blender until pureed. Return the soup to the saucepan and simmer just until heated through, stirring occasionally. Add the heavy cream until of the desired consistency and mix well. Cook until heated through, stirring occasionally. Season with salt, white pepper and red pepper. Ladle into soup bowls. Top with the reserved asparagus tips. Serve hot or chilled.