My little asparagus patch is putting out loads of green shoots. Each day I pick more than a handful. Last week I roasted some for a side dish and on Saturday I made asparagus bisque. The weather was cool, so warm soup and homemade bread made for a comforting dinner.

Asparagus Bisque
1 stick of butter, divided
1 onion, chopped
4 ribs celery, chopped
3 cloves garlic, minced
2 bunches asparagus, cleaned, separated and sliced 1″ thick
8 cups vegetable stock
1⁄4 cup flour
1 cup cream
Salt and pepper to taste

I knew I would be making asparagus bisque for dinner on Saturday evening, so that morning I cleaned the asparagus and cut off the woody ends. I used the ends in a vegetable stock set to slowly cook in my crockpot all day. Then David and I went outside and worked on the vineyard trellis reconfiguration. Later that evening after it started to rain, we walked inside to the wonderful aroma of vegetable stock, just ready for the bisque.

Start by separating the asparagus tips from the remaining stalk. Reserve the tips for later while slicing the stalks. Sauté the onion, celery, garlic and asparagus stalks in 4 Tbsp. of butter in a large deep pot for about 15 minutes. Don’t forget to add salt and pepper. Then add the vegetable stock. Cook for another 15 minutes. Turn off the heat.
Puree the vegetables (using the immersion blender I suggested you get for Christmas) until silky smooth. Taste and add salt and pepper if necessary.

In another small skillet, sauté the asparagus tips in 4 Tbsp. of butter. Add the flour and cook for a few minutes. Then add 1 cup cream and stir until it thickens. Add to the pureed vegetables. Turn the heat on low and stir while the soup thickens. Check and adjust seasonings.

I served the bisque with homemade bread. A dollop of sour cream, yogurt or shredded cheese on top of the soup would be good – if you have it.