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Asparagus Vichysoisse

Fresh Ontario asparagus turns this creamy French classic a soft, velvety green. It's delicious hot or cold, so take it along on your next picnic.

2 tbsp (25 mL) butter 1 cup (250 mL) chopped Ontario Onion 1 large clove garlic, minced 5 cups (1.25 L) chopped Ontario Asparagus (about 30 stalks) 3 cups (750 mL) diced peeled potato (3 medium) 2-1/2 cups (625 mL) chicken or vegetable stock 1 cup (250 mL) light cream or milk 1/2 tsp (2 mL) each salt and pepper Shaved Parmesan cheese

Heat butter in large saucepan over medium heat; cook onion, garlic, asparagus and potato until onion is tender, about 10 minutes. Remove 12 asparagus tips and reserve for garnish. Add stock and bring to boil. Reduce heat, cover and simmer for 10 to 15 minutes or until vegetables are very tender. Purée in food processor or blender until smooth. Return to pot. Add cream; heat through but do not boil. Season with salt, and pepper to taste. Serve garnished with Parmesan and reserved asparagus tips. (Can be chilled and served cold).