Asparagus Soup with Chervil

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

PER SERVING: 120 calories, 6 g protein, 15 g carbohydrate, 4 g fat (2 g saturated), 11 mg cholesterol, 5 mg sodium, 3 g fiber.