Creamy Asparagus Soup

I have these vivid kid memories of my Mom taking me shopping and about midday we would stop at this cute, cottage-y lunch place for big chocolate chip cookies and a delicious soup lunch. I loved the asparagus soup there, and those are the flavors I've been chasing ever since. This recipe is my greatest victory so far, a real asparagus soup (which means if you don't like asparagus you won't like this).

It's important to get good, fresh asparagus both for the more obvious reason and because the more stalk you have to remove the more flavor and rich consistency you lose. The easiest way to determine which part of the woody stem is not to be eaten is to hold a piece with one hand just past the floret and the other on the root end, then bend gently. Anywhere from a quarter to a third of the stalk will break off. Reserve those root bits for the stock.

You can set aside the cheese for garnish if you like, but I prefer to integrate it and then just use a small sprinkling on top.

Creamy Asparagus Soup
(serves 8)

3 lbs + (about 3 bundles) fresh asparagus, trimmed and chopped(half-inch pieces)
8 c chicken stock
5 tbs butter
1 c shallots, diced
1 c leeks, white and pale green only, chopped
1 tbs garlic, minced
3/4 c heavy cream
1/4 c Parmesan, grated
pinch of red chili pepper flakes
few pinches kosher salt
few grinds of black pepper

1) Set a medium pot with the chicken stock over heat and bring to a boil, adding the stems of the asparagus that you've broken off. Simmer for half an hour, then discard the asparagus pieces.

2) Set a large pot/Dutch Oven over medium heat and melt the butter. Add the shallots, leeks, salt and pepper and cook for a few minutes (til tender).

3) Add the garlic and chili pepper and cook for half a minute then add the chopped asparagus and cook while stirring for two minutes or so.

4) Add the broth to the pot and simmer for twenty minutes (the asparagus should be tender).

5) Puree the soup until smooth, then add the cream and the Parmesan. Season to taste and serve.