- 2 bunches Asparagus
- 2 quarts vegetable stock
- 2 shallots, sliced
- 1 leek, sliced
- 2 cloves garlic
- 4 tblsp butter
- Salt and pepper
In a covered pot simmer vegetable stock, and the tough ends of the asparagus that are usually disgarded.
At the same time in another pot sweat shallot, leeks, and garlic in two tablespoons of the butter, covered. About twenty mins cook time for both of these.
Roughly chop the raw asparagus. Combine the asparagus stock with the onions, and bring to a boil. Season.
Now add raw asparagus, and cook till over cooked. Remove from heat and puree in a blender. Adjust seasoning and emulsify remaining butter.
Strain through china cap to remove any unwanted fibers.