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 and garlic 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 (use caution
when blending hot liquids), and return to pan.
Stir in crème fraîche, then add more broth to
thin soup to desired consistency. Season with
salt and pepper. Bring soup to a boil and whisk
in remaining tablespoon butter.
Add lemon juice and garnish with asparagus tips.
Serving
Suggestions
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Originally Submitted
9/24/2016
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