Preparation:
Wash asparagus. Cut off about 1/4" from bottom end and discard.
Lay 6 to 8 pieces of asparagus side by side with the tips together. Cut off tips and set aside.
Cut off a 1" piece just beneath each tip and set aside. Cut remaining stalks into small discs, down to white part, and set aside. Keep hard bottom parts separate.
Cut all asparagus in this fashion, making four separate batches: tips, 1" lengths, small discs and hard bottoms.
In a large soup pot, melt 2 tablespoons shortening. Add onions and cook over medium heat, stirring constantly, until onions start to turn yellow. Add carrot and celery and cook 2 minutes, continuing to stir. Add small discs of asparagus; cover, adjust heat to very low, and simmer.
In another pot, add hard bottom parts of asparagus. Tie peppercorns, garlic, parsley springs and tarragon together in a piece of cheesecloth and add to pot. Add chicken stock and salt to taste. Bring to a boil, then lower heat and simmer.
In a small saucepan, melt butter. Mix flour into milk with a wire whisk. Slowly stirring constantly with the whisk, add milk mixture to hot butter and stir until mixture thickens. It will look like a white sauce of medium consistency. Remove from heat and stir in half and half.
Strain broth in which hard bottom parts of asparagus have simmered through a fine sieve into pot with onions, carrot, celery and asparagus. Discard spice bag and hard bottoms. Add white sauce; stir and simmer over low heat.
Put 1" lengths of asparagus into an blender or food processor and blend until liquified. Set aside.
Add asparagus tips to soup and gently simmer over low heat for 10 minutes. Taste, add more salt, if needed, and add sugar.
In a soup tureen, stir together liquified asparagus and sour cream. Add a ladle of hot soup, then a second; when mixture heats through, add remaining soup. Garnish with parsley and serve. |
