Friday, June 15, 2012

Cream of Asparagus Soup

I love asparagus, so naturally, I love any recipe dealing with this fabulously stalky vegetable.  Now that the weather is heating up, you're probably not in the mood for soup.  The beauty of this recipe is that it can be served cold.  

I spotted this particular recipe on the epicurious and found it to be just right.


To begin with, wash and snap the bottoms off of the asparagus.  Then cut the top tips (about 1.5 inches from the top) off of 12 asparagus (to save for garnishing).

Cut the remaining asparagus into 1/2 inch pieces.
Cook onion 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.  I found that my tips sunk to the bottom of the bowl, so I stacked a few in an X pattern to make them show.  I imagine a dollop of creme fraiche would keep them up and look good (plus taste good!)

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