1 small bulb of green garlic, chopped
1 tablespoon salted butter
1 large and 1 medium Yukon Gold potato, peeled and chopped
1 sweet yellow onion, chopped
3 cups chicken stock
approximately 1/2 cup crème fraîche
12 asparagus spears, chopped
1 cup Chive Flower Laychee (or you could use ricotta)
drizzle of extra virgin olive oil
pinch of salt
freshly ground black pepper

Over medium heat, melt butter in a soup pot. Toss in garlic, potatoes, and onion and stir. Cover with a lid and cook for about ten minutes, stirring occasionally, until potatoes are soft. Add stock and bring to a simmer. Continue to simmer for ten minutes. Turn off heat and stir in crème fraîche.
In a large bowl, create an ice bath with ice and water, setting a slightly smaller bowl inside.
In one cup increments, purée the soup in a food processor or blender. Pour into the bowl inside the ice bath. Place into the refrigerator and wait for soup to chill.
In the same soup pot, bring 4 cups of water to a boil. Throw in asparagus and cook until it becomes bright green but is still just a bit crunchy. Drain and dry in paper towels.
This is my favorite tip from Cowgirl Creamery — instead of blanching the asparagus, toss it with olive oil and the salt and pepper. The asparagus absorbs more flavor while it’s still warm. I found this to be quite true! Put asparagus in a container and place in the fridge until ready to add to the soup.
When soup is chilled, pour into four bowls. Stir in asparagus, reserving tips for garnish. Dollop in small spoonfuls of Laychee. Garnish with asparagus tips and serve.