Asparagus Soup

15

Aug

Asparagus Soup
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  • Prep

    15

  • Cook

    25

  • Ready In

    50

  • 4 servings

Ingredients

  • 2 pounds fresh asparagus
  • 1 large onion, chopped
  • 3 tablespoons unsalted butter
  • 5-6 cups chicken broth
  • 1/2 cup crème fraîche or heavy cream
  • 1/4 tsp fresh lemon juice (optional)

Directions

  1. Cut asparagus stalks off and the spears into 1/2 inch pieces.
  2. Cook onion in 2 tablespoons butter in a heavy pot over low heat, stirring until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, for 5 minutes. Add 5 cups broth and simmer, covered, for about 15-20 minutes.
  3. Use a hand blender to blend soup until smooth. Stir in creème fraîche (for a more thin soup, add more broth). Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon of butter.

Footnotes

  • Cook's Note:

  • Editor's Note:

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