Cream of Asparagus Soup

By ldelmas

Serves 4–6

Ingredients

• 2 Tbsp butter
• 2 lbs asparagus, stem ends removed and cut into 2'' pieces
• 1 cup medium-diced onions
• 1/2 cup small-diced celery
• 2 cloves garlic, minced
• 2 Idaho potatoes, peeled and medium-diced
• 2 tsp fresh thyme leaves
• 4 cups chicken stock
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup half and half
• 1/4 cup crème fraîche
• 1 Tbsp milk

Preparation

Step 1

Melt the butter in a large soup pot over medium heat. Add the onion, celery, and garlic and sauté until the onion is translucent, 5-8 minutes.
Add the asparagus, potatoes, thyme, chicken stock, salt, and pepper to the pot. Bring everything to a simmer and cook until the potatoes and asparagus are tender, about 5 minutes, being careful not to overcook.
Pour the soup into a blender and blend until smooth. Stir in the half and half and then divide the soup among individual serving bowls. Combine the crème fraîche and milk in a small bowl and drizzle over the soup in each bowl.