Asparagus soup with creme fraiche & chives

Photo from thegourmetgourmand.com

1 tablespoon butter

1 tablespoon olive oil

1 medium onion

2 large garlic cloves

2 large bunches of asparagus, woody ends trimmed off, and cut into 2 inch pieces

1 medium potato, cubed

4-5 cups vegetable or chicken stock

1/3 cup creme fraiche or cream

salt and pepper

1/4 cup chopped fresh chives and chive blossoms 

Heat the butter and oil over medium heat in a soup pot.  Saute onion and garlic, with a few pinches of salt, until translucent, about 4 minutes.  Add potato and 4 cups stock.  Bring to a boil and simmer until the potato is tender, about 10 minutes.  Add the chopped asparagus, reserving about 1/2 a cup asparagus tips.  Simmer the soup for another 15 minutes.  Meanwhile, set a small saucepan with salted water to boil.  When boiling, drop in the asparagus tips and blanch for 2 minutes.  Drain, and rinse them with cold water.  Puree the soup with an immersion blender (a regular blender or food processor works too) until smooth.  Stir in the reserved asparagus tips.  Season with salt and pepper to taste, and thin with a little more stock if desired.  Stir in the cream or creme fraiche before serving, and garnish with chives.  Serves 4-6.