Cream of Asparagus Soup
3 Bunches fresh asparagus,
8 cups Vegetable stock
4 tablespoons unsalted butter
1 cup minced shallots
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 heavy cream
2 tablespoons mascarpone
1/4cup finely grated Asiago Garnish
trim the bottom woody part of the asparagus and rinse the asparagus clean and set aside.
Put a large pot of salted water on high heat. While you wait for your water to boil get an ice bath set up to cool the asparagus down quickly, you dot want them to overcook. Once the water is at a rolling boil add your asparagus depending on how thick they are let them blanch for approximately 45 seconds to 1 minute. Remove the asparagus from the water and place them in the ice bath to cool. Once they are cool cut a handful of the tips off and set aside to finish the soup with
Get another large pot on high heat and add your Butter. Once the butter melts all the way add in your minced garlic and minced shallots. Once the shallots become translucent add your stock and let it come up to a boil. Add your asparagus stalks (leaving the tips you cut off aside) salt and ground white pepper. Let the stock reduce about 1/3 and make sure that your asparagus stalks are tender. Remove from heat and with a hand immersion blender mix the asparagus and stock until it thickens. If it is still too much liquid then return it to the medium heat until it is at your desired consistency. Once it is at the consistency you want it at add the heavy cream and mascarpone and stir for about 2 minutes. Once the mascarpone is melted you can ladle a serving into a bowl. Now take some of the reserved asparagus tips that you cut off before and add on top on soup and sprinkle your shaved asiago to serve.