Chilled Asparagus Soup Shooters

• 40 asparagus spears
• 1/4 c olive oil
• 1/2 c sliced shallots
• 3/4 c sliced leeks, white part only
• 6 c chicken stock
• sea salt
• white pepper
• 3/4 heavy cream
• grated lime zest

1. boil large pot of water
2. have ice bath ready
3. cut asparagus into 2 inch lengths, reserve tips
4. salt water, cook asparagus tips until tender-crisp, about 3 mins. Remove and place in ice bath.
5. saute shallots and leeks until soft , add asparagus bottoms, cover and cook for another 5 to 10 mins. Add stock, bring to simmer for 30 mins.
6. Prepare another ice bath. Puree soup in blender until smooth. season with salt and pepper, pass through sieve, place bowl in ice bath to cool down.
7. Make lime cream; blend cream until soft peaks form with lime zest and pinch of salt.
8. Divide soup among small glasses garnich with asparagus tips and small spoonful of lime cream.
9. serve cold

olive oil, shallots, leeks, chicken stock, salt, white pepper, heavy cream, lime zest

Taken from www.epicurious.com/recipes/member/views/chilled-asparagus-soup-shooters-50112270 (may not work)