Next cut the tips off the asparagus and then cut the asparagus stalks in 1/2 in pieces.
Asparagus Parmesan Soup Adapted from Emeril Lagasse & Cook's Country
- 2 pounds fresh asparagus, rinsed
- 3 1/2 cups chicken stock
- 3 tablespoons unsalted butter
- 2 minced shallot
- 2 small leeks, whites and light greens only, well rinsed
- 3 garlic cloves minced
- 1 1/2 teaspoon salt
- 1 teaspoon ground white pepper
- 1/4 cup heavy cream
- 1/2 cup finely grated Parmesan
DirectionsTrim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.
In a medium pot, melt 1 1/2 Tb butter in a large pot and added the asparagus tips. Cook them for around 2 min on med-high heat then set them aside. Lower the temp to med-low and melt another 1 1 /2 Tb butter and add the asparagus stalks and leeks cook for 10 min or until the vegetables are softened. Turn heat up once again to med-high heat add the chicken broth, bring that to a boil then lower the heat to med-low and let it simmer for around 5min. Add the heavy cream and parmesan cheese.
In a medium saute pot, melt 1 Tb Olive oil over medium-high heat. When hot, add the shallots and garlic and cook until tender, about 3-5 minutes.Transfer into the soup pot.
With a hand-immersion blender or in batches in a blender, puree the soup until smooth. Add the lemon, the heavy cream, the asparagus tips and salt and pepper. Adjust the seasoning, to taste.