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Cream of Asparagus soup

  • 2 pounds organic green asparagus
  • 1 large yellow onion, chopped
  • 3 tablespoons unsalted butter
  • 5 to 6 cups chicken broth (preferably homemade)
  • 1/2 cup crème fraîche or heavy cream
  • 1/4 teaspoon fresh lemon juice, or to taste
  • homemade croutons (optional)
 
Saute onion in skillet with butter, until it is slightly browned and translucent (about 5 minutes). In the meantime, cut asparagus into 1 1/2 inch pieces after removing the tough, bottom section of the stalks. 
 
Add asparagus pieces to the chicken broth, cover and cook over medium heat until the asparagus is quite soft. This should take 10-15 minutes. Once the onion is softened, add it and the butter to the simmering asparagus.
 
When the asparagus is tender, either transfer it in batches to a blender/food processor and puree, or simply use an immersion blender. Transfer back to the soup pot, and stir in the creme fraiche or heavy cream. Season with salt and pepper to taste. Add a squeeze of lemon juice if desired- this will brighten the soup's flavor. Garnish with croutons and enjoy!