Categories: Soup- Stew- Chowder- Chili

Ingredients

• 3 lbs. asparagus, ends removed and discarded
• 2 Tbsp. unsalted butter
• 1 onion, coarsely chopped
• 6 cups chicken stock
• 2 Tbsp. lemon juice
• Salt and freshly ground black pepper
• 1/2 cup crème fraiche
• 1 tsp. grated lemon zest

Directions

1. Slice off 1 inch of the asparagus tips. Slice them diagonally into thin slivers. Reserve. Cut the remaining asparagus roughly into 3/4-inch lengths. Reserve separately.

2. Melt off 1 inch of the asparagus tips. Slice them diagonally into thin slivers. Reserve. Cut the remaining asparagus rough into 3/4-inch lengths. Reserve separately.

3. Melt the butter in a soup pot over medium heat. Add the onions and cook, stirring occasionally, until soft, about 7 minutes. Add the 3/4 inch lenths of asparagus and the chicken stock. Bring to a boil oer high heat, reduce the heat, and simmer until the asparagus is tender, about 12 minutes. let the soup cool for 15 minutes.

4. In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh strainer intro a clean soup pot. Season to taste with salt and pepper. Add 1 tablespoon of the lemon juice nd season with salt and pepper. Add additional water to correct the consistency if the soup is too thick.

5. In a bowl, mix together the crème fraiche, lemon zest, remaining 1 Tbsp. lemon juice. and salt and pepper. Add 1 to 2 Tbsp. of the water to thin slightly to make a pourable consistency.

6. To serve, bring the soup to a simmer over medium heat. Add the asparagus tips to the hot soup and simmer slowly until the asparagus tips are tender, 2 to 3 minutes. Ladle the soup into bowls. Drizzle with the lemon crème fraiche and serve immediately.

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