6 cups of water
2 cloves garlic
1 teaspoon salt
1 lb asparagus, woody ends removed, cut into 1-2 inch pieces
1 tb of olive oil
Freshly ground pepper, to taste
Cut tips off the asparagus and set them aside.
Cut asparagus stalks into pieces and put them into a food processor or blender with garlic and a tablespoon of
olive oil and puree until smooth.
Put puree into a heated soup pot and sauté for 5 minutes adding salt and pepper.
Add water to puree a little at a time stirring until you have a slurry consistency. Bring to a slight boil and add the
rest of the water and bring that to a boil then lower heat to a simmer for 15 minutes stirring occasionally.
Remove broth from heat and pour it through a fine mesh strainer into a bowl removing all the pulp and return it to
the soup pot and once again bringing to a boil adding more salt and pepper if needed.
When broth is at a boil, add the asparagus tips and lower heat to a simmer. When tips are tender, remove soup
from the heat and serve adding a little fresh ground pepper.
Serves 2 - 4