Rich Asparagus Bisque

Posted by Alayne Gardner-Carimi on

Ingredients (4-6 servings)
2 pounds asparagus, trimmed of woody stem bottoms
1½ to 2 cups yellow onion, chopped
1 tsp minced garlic, or 1 Tbsp minced green garlic
3 Tbsp butter or vomFASS Sun Meadow RapeSeed Oil (vegan option)
4 cups chicken broth or vegetable broth (vegan option)
1 cup water
2 sprigs fresh thyme
1 bay leaf
¼ cup chopped fresh parsley
2 Tbsp vomFASS FassZination Pistachio Oil
¼ cup Sand Point Chardonnay
1 tsp lemon juice
½ tsp black pepper, more to taste
1 tsp salt, more to taste

Cut tips from the asparagus 1½ inches from top and reserve. Chop the rest of the asparagus stalks into ¼-inch rounds.
Melt the butter in a 4-to-5-quart pot on medium heat. Add the onions and cook until translucent, about 5 minutes.
Add wine, let it bubble and reduce by half before adding asparagus.
Add the chopped asparagus (not the spear tips) to the onions. Sprinkle with salt and pepper to taste. Cook another 5 minutes.
Add the broth, water, thyme sprigs and bay leaf to the pot. Increase the heat to a boil, then reduce to a simmer. Simmer, covered, until the asparagus are tender, about 10 minutes.
At the end of cooking, stir in the chopped parsley.
While the soup is cooking, blanch the asparagus tips in a small pot of boiling, salted water, until the tips are just tender, about 2-4 minutes, depending on the size of the asparagus.
Drain. Rinse with cool water to stop the cooking. Set aside.
Remove bay leaf and thyme sprigs.
Use either an immersion blender or an upright blender (working in batches) to purée the soup. (If you use an upright blender, work in small batches, fill no more than a third the blender bowl at a time, and hold down the lid while blending.)
Stir in lemon juice. Season with salt and pepper to taste.
Garnish with asparagus tips and a drizzle of vomFASS Pistachio Oil.

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