Ingredients
2 oz butter
1 small yellow onion, diced
1 leek, diced
2 ribs celery, diced
salt and pepper to taste
25 spears asparagus (tips removed,blanched in salted water and set aside)
3 sprigs fresh thyme
1 quart chicken stock
1/4 cup heavy cream
Preparation
Melt butter over medium heat, and ad the onion, leek, celery, salt and pepper. Cook until veggies are soft, without any browning. Add asparagus, thyme and stock to the vegetables. Bring to a boil and reduce to a simmer until all vegetables are very soft. Transfer soup to a blender and puree until completely smooth. Pass through a fine sieve and adjust seasoning. ladle into bowl, Stir in cream. Garnish with asparagus tips and freshly ground pepper.
