Creamy, sumptuous Cream of Asparagus Soup. With its velvety texture and out-of-this-world flavor, it's the perfect soup for spring.
Yield: 6servings
Ingredients
2poundsgreen asparagus
3tablespoonsunsalted butter
1large oniondiced (about 3 cups)
2clovesgarlicdiced
1/2teaspoondried thymeor 2 teaspoons fresh
6cupsvegetable broth
1/2cupheavy cream
1teaspoonfresh lemon juice
Salt and fresh-ground black pepper to taste
Instructions
Wash asparagus and cut the tips from 20 pieces, about 1 1/2 inches from the top. Boil the tips in two cups salted water (either in a small saucepan or in the microwave) for about two minutes until the tips just begin to get tender. Plunge tips in ice water to stop the cooking and set aside. These will be used for the garnish.
Chop the remaining asparagus into half-inch pieces. Discard the woody ends.
In a four-quart pot over medium-low heat, melt the butter. Add the onions and cook until softened, about 8 minutes. Add the garlic and thyme and cook, stirring, for about another minute.
Add the asparagus pieces and cook, stirring frequently, for 5 minutes.
Add the broth and simmer, covered, until the asparagus is very tender, about 20 minutes.
Carefully puree the soup with an immersion blender, or in batches in a blender. Use caution - it's hot! Return to the pot.
Add the heavy cream and return to a simmer.
Add the lemon juice and salt and pepper to taste.
Ladle into bowls and top each bowl with 3-4 asparagus tips.