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CREAM OF ASPARAGUS SOUP
1 pound of asparagus
1 cup chicken broth
1 cup water
1 teaspoon FRESH ground Pink Himalayan salt
1 teaspoon FRESH ground tri-color peppercorns
1/2 teaspoon ground coriander
3 tablespoons butter
1 large shallot, chopped
2-3 cloves garlic, minced
3 tablespoons Wondra
1 1/2 cups whole milk
1/2 cup heavy cream
Parmesan cheese for garnish

• Bring water and chicken broth to a boil in a steamer.
• Add asparagus to steamer basket.  Steam 4-5 minutes or until tender.
• Remove asparagus and save broth, adding enough water to measure 2 cups. Set aside.
• When the asparagus is cool enough to handle, trim off tops and halve the stalks in half.
• Toss the tops with a pinch of salt and set aside fr garnish.
• Add the stalks to food processor with 1 cup of the steaming broth. Blend until smooth.
• Melt butter in large sauce pan.
• Add shallot, sauteing until soft.
• Add the garlic, sauteing until fragrant.
• Sprinkle in flour, stirring to blend until golden.
• Slowly whisk in the whole milk, heavy cream and remaining 1 cup of broth.
• Stir in coriander and simmer 10-15 minutes, stirring occasionally, until mixture thickens.
• Stir in asparagus puree.
• Season to taste.
• Top with asparagus tips and Parmesan.