Courtesy of Chef Rod Butters
- 2 lbs fresh asparagus *lightly blanched and chopped.
- Reserve the tips for garnish
- 1.5 cup fresh spinach leaves
- sea salt
- ¼ lb (1 stick) butter
- 1 medium onion-small dice
- 2 stalks celery-small dice
- 1 small leek-sliced
- 6 white mushrooms-sliced
- 4 cloves garlic-minced
- 3 pc bay leaves
- ½ tsp black peppercorns
- 4 sprigs mint
- 3 cups vegetable stock
- 1 cup whipping cream
In a large pot melt butter over medium heat until starts to slightly bubble.
Add onion, celery, leek, mushrooms, and garlic. Cook until vegetables soften, stirring to prevent any browning. Reduce heat if too hot. Approx. 5-7 min.
Add bay leaves, peppercorns, mint, stock, and cream. Mix well. Gently bring soup just short of a boil and reduce to a very low simmer. Partially cover pot with lid and continue cooking approx. 30-40 min. Stir occasionally.
Remove from heat and strain into a pot or container through a large fine mesh strainer. Vegetables can be discarded. Get blender ready.
With soup mixture still hot put 1/3 of blanched asparagus and some spinach into blender. Pour in 1/3 of hot liquid. Start blender on low and gradually turn to high and blend until very smooth. Be careful when first starting to blend. Strain again through fine mesh strainer.
Repeat this process in thirds until all asparagus and spinach and liquid are blended.
Whisk soup and season to taste with salt and pepper.
Heat to serve or chill until use. Garnish with asparagus tips.
This soup is also excellent when served chilled.