Melba's Jammin' wrote in
:

Washington asparagus is on sale for $1.88/lb at Cub this week. I
picked up a bunch on my way home from church. I happen to like the
fat spears; they are, in my opinion, no less delectable than the wimpy
pencil-thin spears.

I snapped them and peeled the tough end pieces with my handydandy
asparagus peeler which was a gift from Anne Bourget (used to post here
frequently) while I was cooking the spears in a skillet with a bit of
water and some butter and a pinch of salt. I set the peeled and diced
pieces to cooking in a small saucepan.

When all was done, I pureed (with a Braun stick blender) the now
tender end pieces and it awaits my pleasure in a quart Pyrex measuring
pitcher. Right now I have "some" chopped celery and "some" chopped
onion simmering in some extra asparagus cooking liquid. When it is
done and mooshy tender, I will puree it also with the stick blender.

it's tempting to add fresh mushrooms to the creamy soup (assuming it
gets to that point) base but, having once done that, I'm not convinced
that it's all that swell. Did I mention that I will add some cooked,
cut asparagus to the cream soup base? I didn't, did I? I plan to do
that.

i will likely use some homemade chicken broth as the liquid for the
soup and add some heavy cream (because I have it) to it, too.

How's that sound?

I've posted a couple other asparagus soup recipes and solicited
comments about the recipes.

Sounds great to me. I usually buy 2ea 2.5 lb. bags of asparagus when I
got to Costo. I start with sauteeing some garlic and onions in butter
then toss in the asparagus. I don't peel mine but just snap the ends off.
I give it a good long sautee and then add chicken stock. I too use the
Braun stick blender on mine. I'll also add some plain yogurt and a little
lemon juice and a few herbs just before blending and then season with
salt/pepper to taste.

I've tried without the yogurt and it's not the same. The yogurt seems to
add a little body to the flavor as well as some lgihter creaminess. Aside
from adding some cooked aspragus tips that I save from the start I never
add anything else. I don't like really heavy crea soups and this seems to
work for me every time.