Costco sell huge bunches of asparagus, so that helps defray the cost of this soup...

Asparagus Soup with Chervil

Cooking the asparagus uncovered helps to preserve its color. If you can't find chervil, substitute half as much Italian parsley.

INGREDIENTS:

2 pounds asparagus

2 tablespoons unsalted butter

1 cup thinly sliced spring onion or leeks, white and pale green part only

1/3 cup Arborio or other short-grain rice

6 cups chicken or vegetable stock, or more as needed

1/4 cup minced fresh chervil

Salt and freshly ground black pepper

Whisked creme fraiche for garnish

INSTRUCTIONS:

Holding an asparagus spear in both hands, bend it gently; it will break naturally at the point at which the spear becomes tough. Repeat with remaining spears. You should have about 1 1/4 pounds trimmed asparagus. Discard the tough ends.

Melt the butter in a large saucepan over moderate heat. Add the spring onion or leeks and saute until softened, 3 to 4 minutes. Add the asparagus, rice and stock. Bring to a simmer. Adjust heat to maintain a gentle simmer and cook until the asparagus and rice are tender, about 15 minutes. Stir in the chervil and remove from the heat.

Puree the soup in batches in a blender. Return to a clean saucepan and reheat. Thin if necessary with additional stock. Season with salt and pepper.

Divide soup among warm bowls, garnishing each portion with a drizzle of creme fraiche (drizzle it directly from the whisk or from a squeeze bottle).

Serves 6