5 Servings 30 min Cook
2 Lb Asparagus
3 Tbsp Butter
1 Cup, chopped Onions
1 Dash Salt
1 Dash Pepper
4 Cup Chicken Stock
1 Cup Water
1 Tsp Thyme
1/4 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1 Tbsp Lemon Juice
Chop the asparagus stalks into 1/4-inch rounds
Melt the butter in a 4 to 5 quart pot on medium heat.
Add the onions and cook until translucent, about 5 minutes.
Add the chopped asparagus (not the spear tips) to the onions.
Sprinkle with salt and pepper to taste.
Cook another 5 minutes
Add the broth, water, and thyme to the pot.
Increase the heat to a boil, then reduce to a simmer.
Simmer, covered, until the asparagus are tender, 10 to 15 minutes.
Use an immersion blender to blend the soup until smooth.
(If you use an upright blender, work in small batches, fill no more than a third the blender bowl at a time, and hold down the lid while blending.
) For a creamy texture, if you want, press the puréed soup through a sieve or food mill.
Stir in the cream.
Stir in squeeze of lemon juice.
Season with salt and pepper to taste
Recipe inspired by: http://www.
simplyrecipes.
com/recipes/creamy_asparagus_soup/
