Cream of Asparagus Soup (Creme d'Asperges)
Filed under
Soups
Ingredients
- 2 lb Asparagus, green
- 1 Onion, large, chopped
- 3 tbsp Unsalted butter, divided
- 6 cup Chicken broth, 5 to 6 cups
- 1/2 cup Creme fraiche, or heavy cream
- 1/4 tsp Lemon juice, fresh, or to taste
- Salt
- Black pepper
Directions
- Cut the tips from 12 asparagus, 1 1/2 inches from the top, and halve them lengthwise if thick; reserve for garnish. Cut the rest into 1/2-inch pieces.
- Cook the onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat until softened. Add the asparagus pieces, season and cook 5 minutes, stirring. Add 5 cups broth and simmer, covered, until very tender, 15 to 20 minutes.
- Meanwhile, cook the reserved tips in boiling salted water until just tender, 3 to 4 minutes, and drain.
- Puree the soup in batches in a blender (careful with hot liquids) and return to the pan. Stir in the creme fraiche and thin with more broth as you like. Season, bring to a boil and whisk in the remaining tablespoon butter.
- Add the lemon juice and garnish with the asparagus tips.