Cream of Asparagus Soup

By Laurhanna4

Ingredients

• 2 lbs asparagus
• 1 large onion, chopped
• 3 TBSP unsalted butter
• 6 cups chicken broth
• 1/2 cup heavy cream
• 1/4 tsp lemon juice

Preparation

Step 1

Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lenghtwise if thick. Reserve for garnish.

Cut stalks and all remaining asparagus into 1/2 inch pieces. Cook onion in 2 TBSP butter stirring until soft. Add asparagus pieces, salt and pepper to taste, then cook, stirring for 5 minutes. Add 5 cups broth and bring to a simmer. Cover and cook until asparagus is VERY tender. 20 minutes.
While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3-4 minutes. Drain.
Puree soup in blender until smooth and return to pan. Stir in cream. Add more broth to thin soup to desired consistency. Season with salt and pepper. Bring to a boil and whisk in remaining butter. Add lemon juice and garnish with reserved tips.