Yesterday we went and visited Abby at her work and were yelled at, even kicked out, by her manager.

It felt like High School.

This soup took some preparation, but it only took me about 45 minutes to make. I steamed the asparagus in a pot (and salted it after about 5 minutes) for about 10 minutes instead of doing all the prep work the recipe suggests you do. Roasting the asparagus probably would have done the job, too.

I chose not to add the extra 2 1/2 cups of water the recipe calls for, which made my soup very thick. I also didn't completely puree it which made it chunky. I like thicker soups that I can dip bread in.


ASPARAGUS SOUP WITH BASIL CREAM

3 pounds asparagus, ends and tips cut off and reserved separately
and stalks cut crosswise into 1-inch pieces

2 medium onions, chopped

1 1/2 tablespoons butter (salted or unsalted)

3 cups veggie broth

5 cloves chopped garlic (or less, if desired)

Salt and pepper to taste

For basil cream:
1/2 cup heavy cream (I used table cream)

1 1/2 cups packed fresh basil leaves

1/2 teaspoon salt

In a small saucepan simmer reserved asparagus ends in water, covered, 15 minutes. Remove and discard asparagus ends with slotted spoon and bring water to a boil. Add reserved asparagus tips and cook, uncovered, over high heat until crisp-tender, about 3 minutes. Transfer asparagus tips with slotted spoon to a colander, reserving cooking liquid, and rinse under cold water to stop cooking. Drain tips well.

In a 4-quart heavy saucepan cook onions in butter with salt and pepper to taste over moderate heat, stirring until pale golden. Add asparagus stalk pieces, broth, and reserved cooking liquid and simmer, covered, 15 minutes, or until asparagus pieces are tender.

Basil cream
Make basil cream while soup simmers: In a small saucepan bring cream to a boil and stir in basil and salt. Cook mixture over high heat, stirring, until basil is wilted, about 5 to 10 seconds, and in a blender purée mixture. Return basil cream to small saucepan and keep warm.

Purée soup in cleaned blender in small batches and return to 4-quart saucepan, thinning with water if desired. Season soup with salt and pepper and heat over moderately low heat, stirring occasionally, until heated through.

Divide soup among 6 bowls and drizzle basil cream over each serving.

Makes about 7 cups.