Asparagus Soup

Ingredients

• 2 pounds Fresh asparagus (Approx. 2 large bunches or 40-50 spears)
• 1 quart Chicken or vegetable stock
• 4 stalks Green onions (scallions)
• 4 sprigs Fresh parsley
• 1 tsp Sugar
• 0.25 tsp Grated nutmeg
• 2 tbsp Butter
• 2 tbsp All-purpose flour
• 1 cup Fresh spinach leaves (Optional, used for natural green coloring)
• 2 slices Bread slices (For croutons)
• 1 tbsp Oil or butter for frying bread
• 1 tbsp Salt (For blanching water)

Instructions

1. 1Wash the asparagus thoroughly. Snap off and discard the woody bottom ends. Cut off the tender tips (about 1.5 inches long) and set them aside. Chop the remaining stalks into small 1-inch pieces.
2. 2Bring a pot of water to a boil and add the salt. Add the reserved asparagus tips and boil until just tender (about 3-4 minutes). Immediately drain and transfer them to a bowl of ice-cold water to stop the cooking and retain the bright green color. Once cold, drain and set aside.
3. 3In a large saucepan, combine the chopped asparagus stalks, green onions, parsley, stock, sugar, and nutmeg. Bring to a boil, then reduce heat and simmer until the stalks are very tender.
4. 4If using spinach for color, add it to the hot soup now to wilt. Transfer the mixture to a blender and puree until smooth. Pour the puree through a fine-mesh sieve or strainer into a clean bowl, pressing with a spoon to extract all liquid and leave behind fibrous solids.
5. 5Rinse the saucepan. Melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a white roux (do not let it brown). Gradually whisk in the strained asparagus liquid. Bring to a simmer and cook until slightly thickened.
6. 6Add the reserved cooked asparagus tips to the soup. Simmer gently for 2-3 minutes to heat through. Meanwhile, fry or toast the bread cubes until golden. Serve the soup hot, garnished with the croutons.