Instructions: Remove the tips from the asparagus and reserve them for garnish. Trim and chop the stems (peel them first if they are very large. Remove the leaves and stems from the artichokes. Scoop out the chokes with a spoon and coarsely chop the hearts. In a large, heavy 4-quart pot, heat the olive oil, then add the onion and saute until it is translucent. Add the artichokes, cook 5 minutes, then add the water. Bring to a boil, reduce heat, add salt, and simmer slowly for 25 minutes. Add the asparagus stems and simmer another 10 minutes. Drain off the water and puree the vegetables in a blender or a food processor, then pass through a sieve.

Steam the asparagus tips over boiling water until just tender, 3 to 4 minutes, depending on the size of the asparagus.

In a saucepan heat the puree and add milk, half and half, or cream to attain the consistency desired. Season, ladle into soup bowls, and garnish with the asparagus tips.

Description:
"A pale green, creamy soup for a special dinner. The soup uses the stems, bottoms and hearts of artichoke. "

"Great Vegetables from the Great Chefs by Baba Khalsa"

Yield:"3 cups"

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