We have had absolutely beautiful weather in the Bay Area for the entire month of March.  Everyday has been sunny with temperatures ranging from 70–75 degrees.  Of course, now that Spring has arrived we have showers and cooler temperatures.  But the crops need the rain, as well as our reservoir and so a couple a days of showers will do the region a lot of good.  

So I thought that it would be a perfect day to make Asparagus Puree.  Asparagus is in season, the stalks are tender, sweet and have a beautiful green “granny-smith apple” color with purple-tinged tips.  A perfect soup for spring or early summer that can be served either hot or cold. 

To start, dice leeks, onions and celery and saute in canola until soft.  Once softened, add chopped garlic, fresh thyme, season with salt and pepper and deglaze with white wine.  Reduce wine, add butter and dust surface with flour.  Stir to combine all ingredients and add chicken stock to cover and a small amount of heavy cream.  Bring to a boil and reduce to a simmer. 

Meanwhile, bring a large pot of water to a boil, add kosher salt (so that it tastes like seawater) and trim the bottom of the asparagus stalks to remove any tough stems.  Cook for approximately 5 minutes until asparagus are tender but still retain their vibrant color.   When finished, immediately immerse asparagus in an ice bath to stop the cooking.  Drain the asparagus, rough chop and set aside.

To finish, pour chicken stock/cream mixture into a large container and blend with a beurre mixer or in a blender until combined.  Add chopped asparagus and a small amount of fresh spinach leaves and blend again.  Adjust consistency and seasonings by adding additional cream, butter, chicken stock, lemon juice and salt and pepper to taste.   Strain soup through a medium sized china cap or sieve to remove any fibers from the asparagus—the soup should have a smooth, creamy consistency.   You can garnish with you choice of with fresh herbs, creme fraiche, truffle oil or rendered pancetta.