Spring Asparagus Soup

from chef James Ormsby of Jack Falstaff restaurant
via Dick and Mary Lonergan

serves 8

2 bunches fresh asparagus, woody ends removed
1 large russet potato, peeled and diced
1/2 cup diced yellow onion
1 stick unsalted butter
1 tablespoon salt
1 tablespoon sugar
2 quarts water
1/2 cup white wine
1/4 cup heavy cream
pepper, nutmeg, more salt
Cayenne pepper (optional)

Heat a 3 to 4-quart pot over medium heat. When hot, add butter and melt until it begins to turn golden brown. Then add onion, potato, salt and sugar and stir for 5 minutes. Then add white wine and water. Stir and increase heat to high. Bring to a boil and cook for 10 minutes.

Take the asparagus and cut the tips off. Blanch the tips in the boiling soup base for 3 to 4 minutes in a strainer. Take them out and cool them on a plate. Reserve tips.

Chop up the remaining asparagus and add it to the soup base. Cook for only 3 minutes. Remove from heat and purée in small batches in a blender. Make sure to blend each batch for 1 to 2 minutes to make it very smooth. Strain and place in a clean pot. Heat, add the cream, and season with salt, black pepper and nutmeg to taste. Add Cayenne pepper if desired. Serve topped with the asparagus tips.

At the Jack Falstaff restaurant, this was garnished by adding thin diagonal slices of green garlic and 5 small scallops per serving as the soup was reheated. James also suggests a cup of diced red radishes mixed with a teaspoon of chopped fresh mint, a teaspoon of salt, and a tablespoon of olive oil as an alternative garnish.