Spring is a great time for soup: the asparagus are in the market and the evenings are just cool enough to make soup the perfect supper.
Asparagus soup is a good way to use a lot of asparagus at once, and probably the only way to freeze asparagus that leaves it edible when it thaws. Leftover soup should keep well in the freezer for up to 2 months.
When choosing asparagus, use the thicker spears for soup. They needn’t be peeled.
Asparagus soup is better if, once pureed, it is only heated, not boiled or cooked. This can be accomplished by using a double boiler, a waffle heat absorber, heavy cookware and low heat (and extreme vigilance!).