Asparagus Soup with Basil Cream - stalks

Method

• 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.
• 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 puree mixture.
• Return basil cream to small saucepan and keep warm.
• Puree 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 add asparagus tips, arranging them decoratively.
• Drizzle basil cream over each serving.