Delicate, velvety, and full of early spring flavor, this Cream of Asparagus Soup celebrates the season’s first tender spears. The sweetness of the asparagus shines through a light base of butter and onion, enriched with cream for a luxurious finish. A touch of lemon brightens the flavors, and a garnish of tender asparagus tips adds a lovely visual and textural contrast. Perfect as a starter for a spring luncheon or a light supper with crusty bread.
INGREDIENTS:
2 pounds asparagus (about 2 bunches), thin to medium stalks preferred
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups homemade chicken broth (or vegetable broth)
1/2 cup heavy cream
1/4 teaspoon fresh lemon juice
Salt and white pepper, to taste
METHOD:
Cut the tips from 12 asparagus spears, about 1½ inches from the top, and set them aside for garnish. Cut the remaining stalks into ½-inch pieces.
In a heavy 4-quart pot, melt 2 tablespoons of butter over medium-low heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the asparagus pieces and cook for another 5 minutes, stirring occasionally.
Add 5 cups of broth and bring to a gentle boil. Reduce the heat and simmer, covered, until the asparagus is very tender, about 12 minutes.
While the soup simmers, cook the reserved asparagus tips in boiling salted water until just tender, 3–4 minutes. Drain and transfer to a bowl of ice water to stop the cooking. Drain again and set aside.
Using a blender or immersion blender, purée the soup in batches until smooth. Return the purée to the pot and stir in the cream. If the soup is too thick, whisk in additional broth to reach your preferred consistency. Season with salt and white pepper to taste.
Gently reheat the soup until hot but not boiling. Whisk in the remaining tablespoon of butter and stir in the lemon juice for brightness.
Ladle the soup into warm bowls and garnish each with the reserved asparagus tips.
SERVING SUGGESTIONS:
- Pair with a toasted baguette, Parmesan crisps, or buttery puff pastry twists.
- Add a dollop of crème fraîche or swirl of herbed oil for an elegant finish.
- Serve as a starter for a spring brunch or alongside poached salmon and salad for a light meal.
YIELD: Serves 4
