Cream of Asparagus Soup
(Crema di Asparagi)
Ingredients:
1 pound asparagus, cut into 1-inch pieces
1 and 1/2 teaspoons butter
1 small onion, coarsely chopped
1/2 leek, trimmed of all but 1 inch of dark-green top, sliced
1 celery stalk, sliced
1/4 teaspoon salt
2 and 3/4 cups chicken broth
White pepper
Pinch of nutmeg (optional)
1 tablespoon pine nuts
Directions:
Bring a medium pot of water to a boil.
Add asparagus (make sure water covers asparagus).
Cook 5 minutes.
Drain, reserving 1 cup asparagus water.
Remove 16 asparagus tips.
Cut in half lengthwise; set aside.
Heat butter in a medium saucepan over low heat until melted.
Cook onion, leek and celery, covered, stirring occasionally, until soft but not brown, 10 to 16 minutes.
Add salt.
Add broth; bring to a simmer.
Cook, partially covered, 8 minutes.
Puree broth mixture, asparagus (not tips) and reserved asparagus water in a blender, in 2 batches.
Return pureed soup to pot.
Heat until it just reaches a simmer.
Season with pepper and, if desired, nutmeg.
Cover; remove from heat.
In a small pan, toast pine nuts over medium-low heat, shaking pan occasionally, until nuts are fragrant and browned in some spots, about 6 minutes.
Season nuts with salt.
Divide soup among 4 bowls.
Top each with 8 asparagus-tip halves and toasted pine nuts. Makes 4 servings.