👨🍳 Method
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1
Peel the asparagus, removing the tough outer layer, and set aside the tips for garnish.
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2
Mince the onion.
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3
Clean the white part of the leek and slice it.
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4
Cut 3/4 of the asparagus into pieces of a few centimeters.
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5
Sweat the vegetables in butter without allowing them to color.
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6
Dust with flour and stir well to combine.
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7
Gradually add the stock while stirring to avoid lumps.
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8
Add the bouquet garni (thyme, bay leaf, and parsley stems) and season with pepper and salt.
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9
Let simmer gently, half-covered, until the vegetables are very tender, about 20–30 minutes.
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10
Remove the bouquet garni.
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11
Blend the soup until smooth using an immersion blender or pass through a fine-mesh sieve.
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12
Bring the soup back to a simmer and skim off any impurities from the surface.
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13
Cut the reserved asparagus tips into 3 cm pieces and cook in lightly salted water until tender, about 5–8 minutes.
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14
Finish the soup with cream and adjust the seasoning with salt and pepper.
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15
Serve hot, garnished with the cooked asparagus tips and fresh chervil.
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