Creamy Asparagus Soup

By chrispink

Ingredients

• 2 lbs asparagus
• 1 large yellow onion, chopped
• 3 Tbsp unsalted butter
• 5 cups chicken broth
• Leaves of 2 sprigs of fresh thyme
• 1/3 cup heavy cream
• 1 Tbsp dry vermouth
• A squeeze of fresh lemon juice
• Salt and pepper

Details

Servings 4

Preparation

Step 1

1. Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthtwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2 inch pieces

2. Cook onion in butter in a 4 or 6 quart heavy pot over moderate low heat, stirring until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups of broth, thyme, and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

3. While soup simmers, cook reserved asparagus tips in boiling salt water until just tender, 3 to 4 minutes, then drain.

4. Puree soup in batches in a blender until smooth. If you want a very creamy texture, you can put the puree through a food mill or press it through a sieve. Transfer to a bowl (use caution when blending hot liquids), and return to a pan. Stir in cream. Stir in vermouth and a squeeze of lemon juice. Season with salt and pepper to taste.

Garnish with asparagus tips.