INGREDIENTS

• 1 shy tablespoon olive oil or butter or a mixture of both
• 1 extra large shallot, chopped
• 1 1/2 pounds asparagus, trimmed and diced
• 2 cups vegetable broth
• Salt
• Freshly cracked black pepper
• 5 large basil leaves, plus extra for serving
• 2 tablespoons crème fraîche, plus extra for serving

PROCEDURE

Heat the butter or olive oil in a medium soup pot over medium-low heat.  Add the shallot and sauté until soft and fragrant, 5 to 6 minutes, stirring often.  Add the asparagus and vegetable broth and season with salt and pepper.  Cover the pot, and bring to a boil.  Reduce to a simmer, and cook until the asparagus is very tender: 10 to 12 minutes.

Transfer the soup to a blender, and add the basil and crème fraîche.  Purée until completely smooth.  Ladle into bowls, and top with a dollop of crème fraîche and a chiffonade of fresh basil.