Photo courtesy of: Iain Bagwell

Makes 8 servings

Instructions:

1. In a medium heavy stockpot over medium-high heat, melt the butter. When the foaming has subsided, add the onion, and let it sauté until it’s translucent, 8 to 10 minutes. Add the asparagus and garlic. Stir the mixture frequently to prevent the vegetables from browning. Continue to sauté until the asparagus just starts to get tender. This process should take another 6 to 8 minutes. Add the chicken stock, tarragon, thyme, salt, and pepper, turn the heat to high, and when the mixture has reached a boil, let it boil for 12 minutes until the asparagus are very soft. Add the cream. Bring the mixture to a boil again for another 2 minutes, before removing it from the heat.
2. Puree the soup, in batches, if necessary, let it cool, cover, and refrigerate for at least 24 hours, but up to three days, to allow the flavors to really get to know each other. Remove the soup from the refrigerator, pour it into a stockpot, and reheat it until it just starts to bubble. Garnish it with chives just before serving.