Does anyone have a great recipe for cream of asparagus soup?

*Creamy Asparagus Soup





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





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


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


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


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


Garnish with asparagus tips. Serves 4-6.





*cream of asparagus soup (creme d'asperges)





2 lb green asparagus


1 large onion, chopped


3 tablespoons unsalted butter


5 to 6 cups chicken broth


1/2 cup crème fraîche or heavy cream


1/4 teaspoon fresh lemon juice, or to taste


Cut tips from 12 asparagus


1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.





Cut stalks and all remaining asparagus into 1/2-inch pieces.


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





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





Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.





Add lemon juice and garnish with asparagus tips.





#TIP-Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.





ENJOY :-)Does anyone have a great recipe for cream of asparagus soup?
Oh- I love spring and asparagus season!! This soup is perfect- the cheese and crouton garnish set it off perfectly. Enjoy!





Creamy Asparagus Soup





1 medium-sized shallot, minced


¼ vidalia onion, minced


1 clove garlic, minced


1 teaspoon fresh thyme, minced


1 tablespoon unsalted butter


2 lbs green asparagus


2 cups home made or low-sodium chicken broth


1⁄2 cup heavy cream


1/8 cup shredded parmesan cheese


salt %26amp; pepper


juice of half a lemon


croutons or toasted baguette and shaved parmesan for garnish





Cut tips from asparagus, 1 ½ inches from top. Reserve for garnish. Cut stalks and all remaining asparagus into ½-inch pieces.








In a heavy saucepan cook the shallot, onion, garlic, thyme, ¼ teaspoon salt and 1/8 teaspoon black pepper in the butter over moderately low heat, stirring, until the shallot is soft. Add the asparagus and the broth, and simmer the mixture, covered, for 15 to 20 minutes, or until the asparagus pieces are very soft.








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








In a blender purée the soup in batches until it is very smooth, forcing it after it is puréed through a fine sieve set over the pan. Whisk in the cream, until it is the desired consistency, and add the lemon juice, parmesan, salt and pepper to taste.





to serve:





Ladle soup into a shallow soup bowl, add the al dente tips and top with toasted baguette slice and parmesan curls/shavings.