The subtle flavor of tender asparagus is the star of the cream soup.
Course
Soup
Cuisine
French
Prep Time20minutes
Cook Time40minutes
Total Time1hour
Servings6
AuthorChristoph
Ingredients
2poundsfresh asparagus
1large onion,chopped
3tablespoonsunsalted butter
5 - 6cupschicken stock,(or vegetable stock)
½cupheavy cream
¼teaspoonfresh lemon juice,or to taste
Method
Cut tips from about 12 asparagus 1½ inches from top and reserve for garnish. Cut the remaining asparagus into 1/2-inch pieces.
Cook onion with 2 tablespoons butter in a heavy 4-quart pot over moderately low heat, until translucent. Add asparagus pieces and dash of salt and pepper, sauté about 5 minutes.
Add 5 cups chicken stock, cover and cook until asparagus until it is very tender, about 20 to 30 minutes.
While the soup simmers, blanch reserved asparagus tips in lightly salted boiling water until just tender, 3 to 4 minutes, then drain. Shock tips in cold water to stop cooking and preserve color.
Purée the soup in several small batches with an immersion blender or in a regular blender. Use caution if using a standard blender. Fill the blender no more than half full, and hold the lid on tight using a towel! Hot liquids will expand when blended.
Strain liquid through a fine mesh sieve to remove any remaining fibers. Return soup to pan over medium heat . Stir in creme, then add more broth to thin soup to desired consistency.
Bring soup to a boil and whisk in remaining tablespoon butter. Add lemon juice. Season with salt and pepper to taste. Garnish with asparagus tips.