Asparagus Soup (creme d'asperges) - Untested

https://thelemonapron.com/farmers-market-garlic-scape-soup/

Serves 4

2 potatoes (7oz/400 grams) peeled and diced

4 cups chicken or vegetable stock

2 Tbsps. olive oil

30-40 asparagus (about 1lb) rough chop

2 garlic cloves, minced

¼ tsp salt

½ tsp black pepper

1/8 tsp chilli flakes

2 tbsp fresh herbs, chopped (basil, dill, chives, etc)

¼ cup plain yogurt, creme fraiche or sour cream

1. In a saucepan, bring the stock to a gentle simmer and add the potatoes. Let simmer while you cook the scapes.
2. Heat the oil in a large, heavy sauce pan over medium heat and saute the scapes until they soften (10-15 minutes). 
3. Add the garlic, salt, pepper and chili flakes and cook for a minute or two.
4. Pour the hot stock and potatoes over the asparagus and cook with the lid askew (I use a clothespin to prevent the lid from falling into place) for 15 to 20 minutes or until the asparagus are fully cooked and losing their bright green colour. 
5. Remove from the heat and add the chopped fresh herbs and stir through.
6. In a standard blender, working in batches, purée the soup until smooth. 
7. Season to taste with more salt and pepper if needed. 
8. Keep the soup warm over low heat until you're ready to serve. Don't cover with the lid totally to avoid the soup turning grey.
9. Stir in the yogurt (or other dairy) and keep warm but not simmering until ready to serve.