Cream of Asparagus Soup

Ingredients

  • 3 pounds asparagus (about 45–50 spears)
  • 3 bunches green onions (about 20–25)
  • 1 bunch celery
  • 7 cups chicken broth (4 14-ounce cans)
  • 3 ounces fresh spinach (half a small bag)
  • 3 potatoes
  • 3/4 stick butter
  • 1-1/2 pints cream
  • Black pepper
  • Sour cream garnish (optional)

Containers

  • 6 bowls (4 large for asparagus, onions, celery, and potatoes; 2 small for spinach and asparagus tips)
  • 2 soup pots (each at least 1 gallon), plus a lid for the smaller
  • Large fine-mesh wire strainer
  • Cup measure

Tools

  • Vegetable peeler
  • Large knife and cutting board
  • Tongs
  • Wooden spoon
  • Rubber scraper
  • Blender or food processor

Preparation

  1. Snap the ends off the unwashed asparagus, then peel the stems with the vegetable peeler. (This is the most time-consuming step, so do it while sitting.) After it is peeled, wash the asparagus in the strainer and put it in one of the large bowls. (You will next use the strainer for step 5 and the peeler for step 7.)
  2. Wash the green onions. With the knife and cutting board, cut the bottoms off the onions, chop and put them in another large bowl.
  3. With the knife and cutting board, cut the bottom off the celery. Wash the celery, chop it small (the entire bunch, including the leaves) and put it in a third large bowl. (You will next use the knife and cutting board for step 6.)
  4. Pour the chicken broth into one of the soup pots (if different sizes, use the smaller). Add the asparagus, heat to a boil and simmer covered 3 minutes. Leaving the heat on, remove the asparagus with tongs and return it to its large bowl. Put the tongs in the wash.
  5. Add the spinach to the broth and simmer 3 minutes. (You will next use the lid for step 9.) Position the strainer over the other (larger) soup pot and pour the broth through to remove the spinach. Using the scraper, transfer the spinach from the strainer to a small bowl. (You will next use the strainer and scraper for step 11.)
  6. By this time, the asparagus will be cool enough to handle. With the knife and cutting board, cut off the tips and put them in the other small bowl. Chop the stems and return them to their large bowl.
  7. Peel the potatoes with the vegetable peeler and wash them. Put the peeler in the wash. With the knife and cutting board, dice the potatoes and put them in the last of the large bowls. Put the knife and cutting board in the wash.
  8. In the empty (smaller) soup pot, place the butter and green onions and saute until wilted using the spoon. Add the potatoes and 3 cups of the broth from the other (larger) pot, using the cup measure. Put the two empty large bowls and cup measure in the wash. Simmer until the potatoes are soft while washing the dishes.
  9. Add the chopped asparagus stems, spinach, and celery and put the three empty bowls in the wash. Simmer covered at least 10 minutes while washing the dishes. Put the lid in the wash.
  10. Add the remaining broth and the cream and boil. Remove from heat and let cool while setting up the blender or food processor.
  11. Position the strainer over the empty (larger) soup pot and pour the soup through to remove the solids. Using the spoon, transfer some of the solids from the strainer into the blender or food processor. Puree and scrape the result into the other (smaller) pot. Repeat until all the solids are pureed. Stir back into one (larger) pot. Put the strainer, the empty pot, and the blender or food processor in the wash.
  12. Sprinkle pepper (no salt) over the top of the soup. Add the asparagus tips and reheat slowly while washing the dishes.
  13. Serve with sour cream. All that should be left to wash are the one pot containing the soup, the spoon, the scraper, and any utensils used for serving.