INGREDIENTS:
- 2 pounds green asparagus
- 1 large onion, chopped
- 3 tablespoons unsalted butter
- 5 to 6 cups chicken broth
- 1/2 cup crème fraîche or heavy cream (you may use a cup of 2% milk instead)
- 1/4 teaspoon fresh lemon juice, or to taste
INSTRUCTIONS:
- Cut tips from 12 asparagus
- 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
- Cut stalks and all remaining asparagus into 1/2-inch pieces.
- Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened.
- Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes.
- Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
- While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
- Purée soup in batches in a blender until smooth, transferring to a bowl and return to pan.
- Stir in crème fraîche, or a cup of milk, then if needed add more broth to thin soup to desired consistency.
- Season with salt and pepper.
- Bring soup to a boil and whisk in remaining tablespoon of butter.
- Add lemon juice and garnish with asparagus tips, or with mint.
Source: Diethood
Share It To Your Friends!
Loading...
