Chilled Asparagus Soup

When I made this recipe for the first time, I was a bit reluctant.  Blending and pulverizing vegetables was never a big appeal to meal, I like my veggies whole, but this recipe made me change my mind. 

2 lbs fresh asparagus
4 tbs olive oil
1 1/2 cup sliced red onions
3 tbs all-purpose flour
6 1/4 cups of chicken stock or water
1 whole jar of Cacique Crema Mexicana
salt and pepper to taste

1. Cut the top 2 1/2 inches off the asparagus spears and blanch the tips in boiling water for 5 to 6 minutes until just tender. Drain thoroughly.  Cut each tip into 2 or 2 pieces, set aside.

2.  Time the ends of all the stalks, removing any brown or woody parts.  Chop the stalks into 1/2 inch pieces.

3.  Heat olive oil in a heavy-bottomed saucepans (a this pan will burn onions, scallions or leeks).  Add the sliced leeks, scallions or onions and cook over low heat for 5 to 8 minutes until soft but not brown.  Stir in the chopped asparagus stalks, cover and cook for 6 to 8 minutes longer until the stalks are tender.

4.  Add the flour and stir well to blend.  Cook for 3 to 4 minutes uncovered, stirring occasionally.

5.  Add the stock or water.  Bring to a boil, stirring frequently.  Lower the heat and simmer for 30 minutes.  Season with salt and pepper.

6.  Puree the soup in a food processor or food mill (I used a blender and it worked just fine, just be careful when mixing hot liquids, mix slowly).  If necessary, strain in the asparagus tips, most of the cream or  yogurt and the herbs.  Chill before serving.  Garnish each bowl with a a swirl of cream or yogurt.

Stay hungry my friend!