I know it seems strange to want soup in the middle of Summer but I've been in the mood for it! I've been wanting to make this one for awhile and I'm glad I did. I love finding soup recipes that are good and simple enough to make again. Much to my surprise and delight, the kids couldn't get enough of it and they loved dipping the asparagus spears (used for garnish) in the soup.
Ingredients:
2 lbs. green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup heavy cream
1/4 teaspoon fresh lemon juice, or to taste
Directions:
Cut tips from 12 asparagus
1 1/2 inches from top and halve tips lengthwise if thick and reserve for garnish.
Cut stalks and all 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 of broth then simmer, covered, until asparagus is very tender, 15-20 minutes. While soup simmers, cook reserved asparagus tips in boiling, salted water, until just tender, 3-4 minutes, then drain. Puree soup in batches in a blender until smooth, transferring to a bowl, then return to pan. Stir in heavy cream, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk remaining tablespoon butter.
Add lemon juice and garnish with asparagus tips!
