If you can’t find green garlic, substitute with 2 garlic cloves. This soup pairs lovely with a Sauvignon Blanc with grassy notes.
- Serves: 4 – 6
- 1 1/2 pounds asparagus
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 green garlic stalks, sliced thin (whites and greens)
- 4 cups chicken or vegetable stock
- 3 ounces boursin
- 2 tablespoons freshly-grated parmesan cheese
- 1 –2 tablespoons fresh-squeezed lemon juice
- S&P to taste
- Pea shoots, to garnish (optional)
- Truffle oil, to garnish (optional)
- Melt butter and oil in large pot over medium heat. Add onion and cook about 5 minutes (I like to add a pinch of salt and sugar, but this is not necessary). Add green garlic and cook for another 5 minutes.
- Meanwhile, remove woody ends from asparagus and discard. Cut tips off and set aside. Chop remaining spears into 2-inch pieces.
- Add chopped spears (not the tips) and stock to pot. Bring to a boil, then cover and turn heat down to low. Simmer for about 20 minutes until vegetables are very tender.
- Meanwhile, bring a small pot of salted water to a boil. Add reserved asparagus tips and cook for 1–2 minutes. Drain and submerge in an ice bath. Set aside.
- Purée soup with an immersion blender until smooth. Add Boursin and Parmesan and continue to purée (alternatively, purée in batches with a standard blender). Stir in lemon juice and salt and pepper to taste.
- Garnish with reserved asparagus tips, pea shoots, and truffle oil.