This creamy asparagus soup is the essence of spring in a bowl — delicate, fresh, and velvety smooth. Made without cream, it gets its natural richness from tender potatoes and the gentle blending of vegetables, allowing the flavor of asparagus to shine through. By simmering (never boiling), the soup retains its bright green color and...Read More

Here’s a classic cream soup that is especially good with the first asparagus of spring. INGREDIENTS: 2 pounds asparagus (about 2 bunches), thin to medium stalks are best 1 large onion, chopped 3 tablespoons unsalted butter 5 to 6 cups homemade chicken broth 1/2 cup heavy cream 1/4 teaspoon fresh lemon juice Salt and white...Read More