Asparagus Soup

by Gwen on May 19, 2010 · 0 comments

Wowie wow, it’s been a while!  Sorry for the delay in posting, but don’t worry, I still made it in time to celebrate spring veggies!  As you’ve probably surmised from its frequent appearance as a side dish in my posts, the bf and I are biiiig asparagus fans.  So when I saw that 3lb bag of asparagus at costco I thought, done and done.  That night I whipped up a gorgeous asparagus soup that’s as delicious as it is elegant. So let’s get right to it, shall we? Asparagus Soup
Serves 4

2 lbs asparagus
1 sweet onion, small dice
3 tbsp butter
6 cups chicken stock
1/4 cup heavy cream
1/4 cup creme fraiche (or an additional 1/4 cup heavy cream + 1 tbsp lemon juice)
2 tbsp lemon juice

Alright, first step is to prep the asparagus.  Start by trimming off the woodsy bottom.  The thicker the stalks are, the more you’ll have to trim.  Then cut off the spear tops about 1 1/2 inches down and halve lengthwise. If your asparagus are pencil-thin, you can skip the halving, but its a pretty touch on the larger stalks.  Set these aside in a microwave safe bowl.  Chop the remaining stalks into 1/2 inch pieces.

In a large pot over medium-high heat, saute onions in butter about 4 minutes.  Add the chopped asparagus (not the tips) and a good pinch of salt and saute an additional 4 minutes.  Add the stock and bring to a boil, then lower the heat to keep the pot at a busy simmer.  Start checking your asparagus for doneness after 15 minutes.  You want the pieces softer than you would normally cook asparagus for easy blending.  It took mine about 20 minutes.

Meanwhile, add a little water to your asparagus tips, cover tightly and microwave for 2-3 minutes.  You’re looking for al dente on these guys, so go shy on the time.

Back to the stock pot!  Carefully blend the soup in batches until smooth.  If you’re looking for an extra-velvety texture, and who’s not really, take the time to strain the blended soup through a fine sieve.  It really is worth the effort. Then return the soup to the stock pot over medium heat.  Whisk in the cream, creme fraiche, and lemon juice.  Give it a taste and adjust your salt and pepper seasoning.

In a soup bowl, pile some of the steamed asparagus spears in the center, then gently ladle the soup around the outside and serve.  Et Voila!  Don’t you look like a fancy-shmancy pro?

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