2 tablespoons olive oil
2 large or 3 small shallots, chopped
Freshly ground pepper, to taste
3 minced garlic cloves
1 1/2 lb. asparagus, ends trimmed, spears cut into 2” pieces
3 cups stock
1 tsp. paprika
1/4 teaspoon dried tarragon or 5-6 fresh leaves
1 shallot for garnish
In a pot over medium heat, warm the olive oil.
Add the chopped shallot and cook for about 10 minutes, stirring from time to time.
Add the garlic, stirring to keep from sticking. Season with salt and pepper.
Add the chopped asparagus and stock. Bring to a boil, then lower heat to simmer. Cook until the asparagus is tender, about 15-20 minutes. Add paprika.
Cool. Using an immerser or placing in a blender, blend until the soup is smooth. Taste and adjust seasoning.
For a garnish, sauté an extra shallot, thinly sliced, and place a few slices on top of each bowl.
Make it fast: Use canned asparagus for a quick meal.
Allium free: Substitute fennel for leek and garlic.
A little sharper: In place of shallots, use 1 small onion, chopped in place of the shallot
A little milder: In place of shallots, try 1 large leek, white and green portions, thinly sliced
Make it richer: Add 1/4 cup half and half or heavy cream to take it to that next delicious step!