Photo and recipe: Tod Dimmick
My enthusiasm for asparagus sometimes creates the tasty dilemma of leftovers, which then become inspiration. Grilled asparagus adds great flavor, but any cooked asparagus will work fine.
Prep time: 10 Minutes
Cook time: 20 Minutes (not including cooking the asparagus)
3 TB olive oil
1 small onion, 1/4 inch dice
2 cups cooked asparagus, coarsely chopped.
2 cups chicken or vegetable stock
1 tsp ground marjoram
1 tsp salt
1/2 tsp freshly ground black pepper
3 TB butter
3 TB flour
Heat the oil in a medium saucepan over medium heat and cook the onion, stirring, for 5 minutes. Add the asparagus, stock, marjoram, salt, and pepper. Using an immersion blender, process the soup to a smooth consistency (this can also be done using a blender or food processor).
Optional step: For an extra-smooth result, strain this processed asparagus using a medium mesh sieve (this is a common size, the openings are about 1/16") and reserve the solids for another use.
Return liquid to saucepan if you processed it elsewhere, and turn heat to medium-low. Melt the 3 TB butter, and stir in the 3 TB flour. Stir a tablespoon of hot liquid into this butter mixture until completely mixed. Then stir in another 2 tablespoons. Then pour/scrape the butter into the saucepan and cook, stirring or whisking, for 5-7 minutes. As your bisque heats and gently bubbles, it will thicken.