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)
Serves: 4
INGREDIENTS
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
DIRECTIONS
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.
Serve hot.
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