- Wash asparagus and trim off tough ends. Cut into 1 inch pieces. Reserve a few tops for garnish, if you wish.
- Cook asparagus in boiling water for 3-4 minutes, until bright green, but still a bit crunchy. Drain.
- Heat milk and stock together, with coriander, if using. Add asparagus and purÃ©e (use an immersion blender right in the soup pot, or divide into batches and purÃ©e in a regular blender).
- Taste for seasoning and serve, garnished with asparagus tops, if using.
|Prep Time: 10 minutes|
Cook Time: 10 minutes
Serving Size: 1 cup
|-||1 pound fresh asparagus|
|-||2 cups milk or Half-and-Half|
|-||1 cup chicken or vegetable stock|
|-||1 teaspoon coriander, ground (optional)|