Asparagus puree soup

Ingredients:

• 0.9 kg medium asparagus (2 bunches), stems cut in half
• 1 tbsp + 1 tsp coarse salt
• 6 tablespoons unsalted butter
• 1 medium Spanish onion, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• 7 tbsp. premium flour
• 3 sprigs of parsley
• 3 sprigs of fresh thyme
• 1 bay leaf
• 0.5 cups heavy cream
• 1 tbsp dry white vermouth

Preparation:

1. Bring a large saucepan of water to a boil. Fill a medium bowl with salted ice water. Blanch the asparagus in two batches: add it to the boiling water and cook until slightly tender, about 4 minutes per batch. Using a slotted spoon, transfer the asparagus to the bowl of ice water. Drain. Separately, discard 7.5 cups of hot water from the saucepan.
2. Trim 18 asparagus tips diagonally and set aside for serving. Chop the remaining asparagus into small pieces.
3. In a large saucepan over medium heat, melt the butter. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until softened, about 12 minutes. Add the flour and cook, stirring with a wooden spoon, for another 2 minutes.
4. Pour in the asparagus water and bring to a boil, stirring constantly. Tie the parsley, thyme, and bay leaf into a bundle with kitchen twine and add to the soup. Reduce the heat and simmer for 10 minutes.
5. Add the chopped asparagus and bring to a boil. Remove from heat and let cool.
6. Remove the herb bunch from the pan. Pour the soup into a blender in several batches and blend until smooth. Place a sieve over a large bowl and strain the asparagus soup. Return the puree to the pan and reheat over medium heat.
7. Stir in heavy cream, vermouth, and salt and pepper to taste. Ladle the soup into warm bowls, garnish each serving with the remaining asparagus tips, and serve immediately.