inns in new hampshire asparagus soup

With these intoxicating spring days finally upon us, I couldn’t resist picking up some asparagus and making my first batch of asparagus soup for our New Hampshire Inn! The recipe is simple, and is made without chicken stock for our vegetarian friends. Here’s how it’s made:

2 bunches asparagus (about 2 pounds)
4 tablespoons butter
1 leek, chopped
1 cup shallots, chopped
1 tablespoon minced garlic
2 small potatoes, boiled in a separate pot

salt and pepper to taste
minced chives

1/4 cup heavy cream

Cut the woody, tough sections of the asparagus from the bottom of the stalks and boil for 30 minutes in about 6 cups of water. Reserve water, throw away stalks. Cut tips off asparagus for garnish, cut remaining stalks into 1/2 inch pieces. Reuse water to blanch asparagus tips. Reserve. Boil potatoes until soft. Saute leeks and shallots in butter for 3 minutes, until soft. Add garlic, sauteĀ  1 minute. Do not brown. Add asparagus pieces. Saute for 2 minutes, stirring. Put the reserved water back into the pot and cook the vegetables for 8 minutes, until asparagus is soft. Add potatoes to the mixture, salt and pepper to taste. Puree with a blender until smooth. Add water if it’s too thick, then finish with cream. Mix in chives and asparagus tips. Serve hot or cold. Bon Appetit!