My friend Landy bought way too much food for my baby shower, and so didn't cook up all of it (bless his heart, the crazy man!). Facing a huge bunch of asparagus, I thought I'd try this soup. I used fresh savory from our garden. I was amazed at how creamy it was, despite no potatoes or cream added. I did use the blender rather than the food processor, and despite not straining it, found it not fibrous at all. Philippe thought it was a tad bitter, and did add cream. I thought it was lovely as is. Try it at home!

ASPARAGUS SOUP Recipe at Epicurious.com

ASPARAGUS SOUP
This pretty, easy-to-make first-course soup is flavorful and creamy, yet is extremely low fat-it has only one tablespoon of butter and no cream at all (except for an optional sour cream garnish). Pour your favorite beer or a fruity white wine throughout the evening.

1 tablespoon butter
1 small onion, chopped
1 tablespoon all purpose flour
2 14 1/2-ounce cans chicken broth
1 pound asparagus, tough ends discarded, cut into 1-inch pieces
1 teaspoon dried summer savory

Sour cream or plain yogurt (optional)

Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.

Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.

Serves 6.
Bon Appetit
March 1994