Cream of Asparagus Soup

TinyArtist

Cream of Asparagus Soup

1 lb (500 g) fresh asparagus
4 cups (1 L) chicken or vegetable stock
1 sprig of fresh thyme (optional)
1 cup (250 ml) milk, half-and-half, or heavy cream
Salt and freshly ground pepper to taste

Wash the asparagus and cut into 1-inch (2 cm) pieces. Combine with 2 cups (500 ml) of the stock and the sprig of thyme in a saucepan. Bring to a boil over high heat and simmer covered for 5 to 8 minutes, until very tender. Remove and discard the thyme. Puree in an electric blender or food processor until smooth. Return to the saucepan and add the remaining stock, milk or cream, salt and pepper, and bring to a simmer. If desired, the cooked tips of the asparagus may be reserved prior to pureeing and added as a garnish when served. Serves 4 to 6.