1lb asparagus (1 bunch of thin asparagus, no more than 2 lbs).
3 cups chicken broth
1/4 cup of whipping cream
1 tbsp of butter
2 tsp corn starch dissolved in 1/2 cup of water
Chop asparagus, discard tough ends, reserve 12-16 tips for garnish.
Melt butter in a 5qt pot and sauté asparagus for about 5mins. Stir frequently.
Do not brown.
Asparagus should be bright green, tender yet crisp.
Add chicken broth and boil for about 5 mins more. Spoon off any foam.
Using your preferred method, purée the soup. (I use a regular blender).
Optional: strain the soup back into the same pot to catch any stringy pieces.
Bring the soup to a low boil on medium high heat.
Stir in. the cornstarch mixture and cream.
Optional: I didn't add salt or pepper to my soup but you can do so at this point.
For the garnish, I sautéed chopped thick-cut bacon, the leftover asparagus tips, and about 4 sliced mushrooms in a tablespoon of butter.
Ladle soup into bowls and top with garnish and optional Parmesan cheese.