Method

In a large saucepan, heat the oil over medium heat.  Add the onion, and saute it for about 5 minutes, until it is softened.  Set the asparagus tips aside, and mix the remaining asparagus well with the onion.  Add the 1 cup canning liquid and the broth, and bring the mixture to a boil over medium-high heat.  Reduce the heat, and simmer for about 30 minutes, to blend the flavors.

Add the cream, and simmer for about 10 minutes longer  taking care not to let the cream boil.  Season to tate with salt.  Transfer the mixture to a blender or food processor, and blend it nearly to a puree (you may have to do this in batches).  Pour the soup through a fine-mesh strainer, and serve it warm, garnished with chives and the reserved asparagus tips.

Serves: 8

 

Reprinted with permission from ©Teresa Barrenechea The Basque Table: Passionate Home Cooking from Spain's Most Celebrated Cuisine, published by The Harvard Common Press   click for book review

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