This soup is wonderful - Even Ian liked it!!! We substituted half and half for the heavy cream and completely forgot about the lemon juice, and it was perfect. Enjoy!
2 pounds green asparagus
1 large onion, chopped
3 T unsalted butter
6 c. chicken broth
1/2 c. creme fraiche or heavy cream
1/4 c. fresh lemon juice, or to taste
1. Cut tips from 12 asparagus 1 1/2" from top and halve tips lengthwise if thick. Reserve for garnish.
2. Cut stalks and all remaining asparagus into 1/2" pieces.
3. Cook onion in 2T butter in a 4-qt 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.
4. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
5. Puree soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in creme fraiche, 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.
6. Add lemon juice and garnish with asparagus tips.
Yield: 4 servings
Nutrition Info per serving:
Calories 294/Carbs 17g/Fibr 5g/Fat 23g/Protein 9g/Sugars 8g
