Cream of Asparagus Soup
What a way to welcome in spring — with this pale green, luscious asparagus soup. Adapted from Gourmet, March 2001.
2 lb green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup creme fraiche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste
Make the garnish by cutting the top 1 1/2 inches from 12 asparagus spears. Reserve.
Cut all remaining asparagus into 1/2 inch pieces.
Cook the onion in 2 tablespoons butter in a heavy pot over medium-low heat until softened. Add the asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until the asparagus is very tender, 15 to 20 minutes.
While the soup simmers, cook the reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
Using a hand immersion blender or a food processor, puree the soup until it’s smooth. Stir in the creme fraiche, then add more broth to thin it to the consistency you want. Season to taste with salt and pepper, then bring the soup back to a simmer and whisk in the remaining 1 tbsp butter.
Add lemon juice and garnish with asparagus tips.
Makes 4-6 servings.