Asparagus season is just a few months away, but it’s never to early to start preparing delicious recipes! This recipe for Asparagus soup is quick, yummy and will be sure to leave your taste buds satisfied!
Ingredients
- 2 pounds green asparagus
- 1 large onion, chopped
- 3 tablespoons unsalted butter
- 5 to 6 cups chicken broth
- ½ cup heavy cream (I use a cup of 2% milk instead)
- ¼ teaspoon fresh lemon juice, or to taste
Instructions
- Trim asparagus by snapping off the tough ends. Discard ends.
- Cut tips from 12 asparagus 1-1/2 inches from top; set aside and reserve for garnish.
- Cut stalks and all remaining asparagus into ½-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.
- Serve.
Source:diethood.com
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