Cream of Asparagus Soup - bunches

Method

• Bring a large pot of water to a boil.
• Fill a medium bowl with salted ice water.
• Working in 2 batches, add the asparagus to the boiling water and cook until just tender, about 4 minutes per batch.
• Using a slotted spoon, transfer the asparagus to the bowl of ice water.
• Drain.
• Reserve 7 1/2 cups of the cooking liquid.
• Thinly slice 18 of the asparagus tips on the diagonal and reserve for a garnishing the soup.
• Chop the remaining asparagus spears into small pieces.
• Melt the butter in a large pot over medium heat.
• Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes.
• Add the flour and cook, stirring with a wooden spoon, for 2 minutes more.
• Pour in the reserved asparagus cooking liquid and bring to a boil while whisking constantly.
• Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup.
• Lower the heat, and simmer for 10 minutes.
• Stir in the chopped asparagus and bring to a boil.
• Remove from the heat and allow to cool.
• Remove and discard the herb bundle.
• Working in batches, transfer the asparagus mixture to a blender and puree until smooth.
• Using a sieve over a large bowl, strain the asparagus soup.
• Return the puree to the pot and reheat over medium heat.
• Whisk the heavy cream, vermouth, and salt into the soup and season with pepper.
• Divide among warm soup bowls, sprinkle each soup with the reserved asparagus tips, and serve immediately.