Wash and drain asparagus. Cut off tips 1 ~ 1/2 inches from the top. Bring the chicken stock to a boil in a large soup pot.
Cook the asparagus tips in the boiling stock until tender, about 5 minutes. Remove with a slotted spoon, drain well, and set aside.
Dice the remaining stalks and boil in the stock until very soft, about 15 minutes. Press stalks and some of the stock through a strainer or coarse sieve. Return puree to the pot.
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