Fresh asparagus is abundant on the North Fork now, and we have a couple of different asparagus dishes on the menu now at the Comtesse Thérèse Bistro in Aquebogue.

However, this recipe is not the same as at the restaurant. This is a simple, easy recipe and how I would make it at home.  

North Fork Cream of Asparagus Soup

makes 4 cups
 
1 lb asparagus
1 cup water
One half of an onion, chopped
1 tbsp butter
1 1/2 cups chicken broth
1 cup heavy cream
Salt and pepper
 
Snap off the coarse bottom ends of the asparagus. Boil the cup of water, put the asparagus in, cover tightly, and cook for about 3- 4 minutes. Do not overcook the asparagus at this point, as they will cook more a little later. Take the asparagus out of the water, keeping the asparagus water. Cut the asparagus stalks in halves or quarters to a more manageable size.
 
Meanwhile, melt the butter in a saucepan and cook the chopped onion till soft. Add the chicken broth and asparagus water into the saucepan with the onions, bring to a low boil. Add the asparagus and cook 2 or 3 minutes. Then, I like to use one of those electric stick blenders and purée the soup right in the saucepan. (Or, put into a food processor and purée.) Add the cream, and salt and pepper to taste. Heat a little more and serve.