Cream of Asparagus Soup

Asparagus is in season from February to June. I noticed a particularly beautiful bunch in the grocers’ last week-bright green, no signs of shriveling, the flowers tightly closed. So I snatched it up.

Asparagus can be prepared a bazillion ways.  One of my favorites is cream of asparagus soup. Quick, easy, and delicious, this soup is ready in less than 40 minutes

Servings: 6-8

Time:  Prep: 5 minutes; Cook: 20-30 minutes

Hardware:  Measuring spoons and cups, a cutting board and knives, a large soup pot, a blender or food processor, a tea towel, a zester, a wooden spoon, a small bowl, a ladle, serving bowls

Ingredients:

• 2 pounds asparagus
• 1 medium onion (½ cup onion)
• 2 + 1 tablespoons butter
• 6 cups chicken broth
• 1 lemon
• ½ cup cream
• Salt
• Fresh pepper

1. Zest the lemon.  Squeeze the lemon juice into the small bowl.  Set aside.
2. Dice the onion. Heat 2 tablespoons of butter on medium high and sauté the onions until they are translucent.  Stir occasionally.  Everything should be bubbling, not browning. This should take about five minutes.
3. Cut the asparagus into quarters.  Save about 15 of the asparagus heads for garnish.
4. Add the asparagus and broth and bring to a boil.  Boil for 25-30 minutes or until the asparagus is tender.
5. Add the asparagus to the blender and smooth.  Make sure that you tilt the lid and hold it down with a tea towel.  If you don’t the lid will blow off and make a big mess. You may need to do this part in a few batches. Return the soup to the heat and toss in the tips you saved and the lemon juice.  Boil for 2 or three more minutes. Remove the soup from the heat and stir in the cream and the rest of the butter.  Adjust the salt.
6. To serve, ladle the soup into serving bowls.  Top with the lemon zest and a few grinds of black pepper.

Cream of Asparagus Soup