Ingredients
- 2 pounds fresh green asparagus, trimmed and cut into 2-inch pieces
- 8 cups water
- 4 tablespoons butter
- 1 cup minced yellow onnions
- 1 cup minced leeks, white part only
- Salt and freshly ground white pepper
- 1 tablespoon chopped garlic
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 1/4 cup crème fraîche
Bring water to a boil over high heat. Season with salt and add the asparagus. Cook for 3 minutes, then remove and drain, reserving all of the cooking water. Melt butter in a large saucepan or Dutch oven over medium heat; add onions and leeks and season with salt and pepper. Sauté until slightly wilted, about 2 minutes. Stir in the garlic and flour. Continue to cook for 1-2 minutes, stirring constantly so the garlic does not scorch. Stir in the cooked asparagus and cooking liquid and season with salt and pepper. Bring up to a simmer and cook 25 minutes, or until the asparagus are very tender. Use an immersion blender or puree in batches in a conventional blender until very smooth. Be very careful as hot liquids expand when blended. Strain the soup and whisk in the cream, taste, and season once more with salt and pepper. Chill the soup completely. When ready to serve garnish with a drizzle of crème fraiche.