To make asparagus soup, boil asparagus in chicken stock with a little sautéed garlic, puree the mixture with a stick blender, and stir in salt, cayenne pepper and a little heavy cream. Garnish the soup with a few asparagus tips and an extra drizzle of cream.
Asparagus soup starts with two bunches of fresh asparagus. Clean them well, and break off the woody part of the stems. Heat a tablespoon of butter in a soup pot, and add a minced clove of garlic. Cook the garlic for about 30 seconds stirring continuously. Add one quart of chicken stock, and bring it to a simmer over medium heat. Cut the asparagus into 1 inch pieces, and add it to the pot reserving a few tips for garnish. Cook the asparagus until it is tender, about five to 10 minutes.
Remove the pot from the burner, and use a stick blender to puree the cooked asparagus in the broth. Return the pot to the burner on low, and add 1/2 cup of heavy cream, salt and cayenne pepper to taste. Continue cooking until the soup is hot. Ladle the soup into serving bowls. Garnish each bowl with one of the reserved asparagus tips and a drizzle of cream.