Asparagus Soup

Trim asparagus, and cut into 1½-inch lengths. Reserve some of the tips for garnish, if desired.

Heat butter in a medium skillet over medium-low heat. When butter has melted, add shallot and thyme and cook until soft, 4 minutes. Add chicken stock and bring to a simmer. Add asparagus to the simmering soup and cover. Cook until bright green and just tender, about 2 minutes for thin asparagus, and up to 5 minutes for thicker asparagus.

Remove thyme sprigs and put asparagus mixture in blender with crème fraiche and salt. Be sure to remove heat vent from blender top and cover lid with a kitchen towel, as hot liquid will expand when blended.

To steam asparagus tips: a small skillet with ½ cup hot water over high heat. When water simmers, Add tips and steam until bright green, about 1 1/2 minutes for skinny tips and 4 minutes for thick tips. Serve soup garnished with asparagus tips and crème fraîche, if desired. You can also steam asparagus tips in the microwave.

TIP: Estimate 5 skinny tips per bowl for garnish. Or, if asparagus is thick, use 2 or three tips, sliced in half.

TIP: To figure out where to “trim” asparagus, bend the stalk until they break. The breaking point is where you should make your cut, reserving the tip end and discarding the woody root end. The breaking point is a lot higher up the stalk then you might think, typically 5 inches from the tip.