Asparagus Soup with cream

I am puppy sitting my Grand dogs. They are wonderful! I have been over to their house twice today. They are happy to see me and do just what I want them to do. (I did get a tongue bath from the big one thought)

I also have appetizers in the oven. Very large mushroom, caps removed, stuffed with cheese.

Asparagus soup is started. With that we will have rosemary bread "croutons" with Parmesan cheese.

Croutons:
1 loaf of rosemary bread
olive oil
freshly grated Parmesan cheese

Slice the bread as thick as you prefer. Lightly brush both sides of each slice with olive oil. Toast them in the oven @ 350 degrees until golden. When toasted remove from oven and sprinkle with grated cheese.



Asparagus Soup with cream:

3 lbs of fresh asparagus
8 cups of chicken stock
4T butter
1 large onion chopped
2 cloves of garlic minced
pinch of salt
1/4 tsp.white pepper
1/2 cup heavy cream

Wash and trim the asparagus. Save the woody ends. (They will add flavor)
In a stock/soup pot bring the stock to a boil.
Add the woody ends of the asparagus. Let that simmer for about 20 minutes.
Trim about an inch off the tops of each asparagus stalk. ( The pretty tips)set that aside.

Cut the remainder of the stalks into 1 inch pieces.
After 20 minutes remove the woody stalks from the stock and throw them away.
Add the pretty tips to the stock and cook for 1 minute.
Remove the pretty tip and put them in a bowl of ice cold water to stop them fro cooking any more and lock in their color.
In another pan saute the onion, about 3 minutes. Add the garlic and cook another minute.
To that add the sliced asparagus, salt and pepper and cook for 2 minutes

Pour all of this into the simmering stock, cover and continue to simmer for 30 minutes.

Remove from heat.
Using an immersion blender or food processor (small batches here)puree the soup until smooth.
Add seasonings if needed.
Add the heavy cream and pretty tips. Heat until everything is warm.

Serve with Parmesan Croutons