Cream of Asparagus Soup
(from kintyre’s recipe box)
Source: Stir
Cook time: 20 minutesServes 4 people
Ingredients
- 1 large yellow onion
- 2 pounds asparagus stalks, their tough bottoms snapped off
- 2 tablespoons unsalted butter
- Diamond Crystal kosher salt
- freshly ground black pepper
- 4 to 5 cups vegetable broth
- 1/2 cup creme fraiche or heavy cream
- 1 teaspoon fresh squeezed lemon juice
Directions
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Coarsely chop the onion.
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Cut the asparagus into 1 to 2 inch pieces.
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Melt the butter in a 4 quart pot under medium low heat, add the onion, and cook, stirring, until softened.
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Add the asparagus pieces, a couple pinches of salt and a few grinds of black pepper and cook, stirring occasionally for 5 minutes.
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Add 4 cups of vegetable broth and simmer, partially covered, until the asparagus is very tender, 15 to 20 minutes.
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Puree the soup in batches in a stand blender or use an immersion blender to puree it in the pot. (If you go the stand blender route, wait for the soup to cool a bit and fill the blender only 1/2 to 3/4 of the way full with each batch. Return the pureed soup to the pot.)
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Stir in the creme fraiche or heavy cream, then add up to another cup of broth if necessary to thin the soup to the consistency you prefer.
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If you refrigerate the soup overnight you are likely to want to add the additional broth before reheating.
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Taste, and season with salt and pepper.
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Stir in the lemon juice just before serving.