Cream of Asparagus Soup

Cream of Asparagus Soup
Cream of Asparagus Soup

Yield: 4 servings


2 lb green asparagus
1 large onion, chopped
3 Tbsp unsalted butter
5 or 6 cups chicken broth
½ C créme fraîche or heavy cream
¼ tsp fresh lemon juice or to taste


  1. Cut tips from 12 asparagus spears. Cut 1½ from top, and halve the tips lengthwise if thick. Discard tough ends of spears. Cut stalks and all remaining asparagus into ½-inch pieces.
  2. Cook onion in 2 Tbsp 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.
  3. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3-4 minutes. then drain.
  4. Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan.
  5. Stir in créme fraîche, then add more broth to thin soup to desired consistency.
  6. Season with salt and pepper.
  7. Bring soup to a boil and whisk in remaining tablespoon of butter.
  8. Add lemon juice and garnish with asparagus tips.
Note: Soup keeps, covered and chilled, 2 days. If making ahead, add last butter and lemon juice after reheating.