1 lb. or bunch of asparagus
1 small onion, roughly chopped
2 cloves garlic, diced
4 Tablespoons unsalted butter (half a stick)
1 qt. chicken stock
1 Tablespoon roux – see recipe & video
½ cup heavy cream
½ cup crumbled bleu cheese
Salt and pepper to taste
Cut one inch off the bottoms of the asparagus to remove the woody stalk, then cut each stalk into one-inch pieces, reserving the tips for garnish. Melt the butter in a large sauce pan over medium heat, then sauté the onion, garlic and asparagus for five minutes. Add the chicken stock, bring to a boil, then lower the heat to a simmer for 45 minutes on low heat.
Whisk in the roux to thicken the mixture, adding more if needed. Add cream and bleu cheese, then puree the mixture using an immersion blender (you may also use a blender or food processor).
Add salt and pepper to taste, then use the bottom of a ladle to gently push the mixture through a fine-mesh strainer until all the strings are removed and the texture is smooth and velvety. Pour into serving bowls and garnish with asparagus tips and crumbled bleu cheese.
Tony’s Tip: To simplify the flavor, you may omit the bleu cheese as a garnish and use toasted pine nuts instead.
To store: Soup can be stored in an airtight container in the refrigerator for one week or in the freezer for up to 2 months.