Asparagus Soup with Absinthe

There are lots of asparagus soups out there, but none quite like this. To make it the way I do, you will need duck fat, duck broth and a touch of absinthe; I make my own. You can substitute other oils or fats and broths, and you can omit the liquor and the soup will still be delicious — but it will not be this soup, which is an intriguing, rich dish that is my new springtime favorite.

• 2 pounds asparagus
• 1/2 cup minced parsley
• 3 green onions
• 3 green garlic shoots
• 1 quart duck stock
• 2 tablespoons duck fat
• 2 tablespoons heavy cream
• 1 tablespoon absinthe liqueur
• 1 teaspoon Meyer lemon juice
• Salt

1. Chop the asparagus, green onions and green garlic.
2. Heat the duck fat over medium-high heat and saute the asparagus for 2 minutes, stirring often. Add about a teaspoon of salt.
3. Add the green onions and garlic, and saute for another minute or two.
4. Add the duck stock and bring to a boil, then reduce the heat to a simmer and cook for 15 minutes.
5. Add the parsley and simmer for another minute or two. Turn off the heat.
6. Using an immersion blender or a food processor, puree the soup.
7. Now push the puree through a food mill with the medium setting. I know it’s a lot of work, but this matters.
8. Return the soup to a pot (clean the old pot if reusing), and bring back to a simmer. Test for salt and add if needed.
9. Add the heavy cream and the absinthe. Stir and turn off the heat.
10. Right at service, add the lemon juice.

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