Asparagus Velvet Soup - cooking recipe

Ingredients

20 thin asparagus spears
1/2 cup dry white wine
1/2 cup water
2 tablespoons butter
2 tablespoons flour
1 1/2 cups canned vegetable stock
salt and pepper
1/2 cup whipping cream
1 tablespoon fresh tarragon or 1 tablespoon fresh chives

Preparation

Trim asparagus by snapping tough ends off.
Use only thin fresh asparagus.
Bring wine and water to a simmer, add asparagus.
Cook, covered 5 minutes or until tender.
Drain asparagus liquid into food processor.
Cut tips off asparagus at and angle and reserve.
Cut the remaining spears into 1 inch pieces and puree in processor along with the liquid.
In saucepan, melt butter over medium heat.
Whisk in flour and cook 2 minutes.
Whisk in vegetable stock and bring liquid to a bubble.
Whisk in asparagus stock and return to a bubble.
Season soup and stir in cream.
Cook to thicken slightly.
Serve in bowls topped with reserved asparagus tips and tarragon or chives.