Creamy Asparagus Soup
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
This light, creamy spring soup is a great way to prepare young asparagus. Simmer the asparagus with sautéed onion, garlic, and thyme until tender, then blend the soup until smooth. Be careful when blending the hot soup, and leave the lid slightly ajar, draped with a towel. Light crème fraîche (French sour cream) will give the soup a creamy texture. Add it to the pot, but do not let the soup boil. Serve with each serving drizzled with additional sour cream and sprinkled with chopped chives.
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Recipe:
In a large saucepan over medium heat, sauté 1 finely chopped onion, 2 minced garlic cloves, and 1 teaspoon fresh thyme in 2 tablespoons butter until softened, about 5 minutes. Add 2 pounds (0.9 kg) trimmed and chopped asparagus, 1 1/2 cups each water and chicken broth, and a large pinch of salt. Simmer until tender, 5 to 8 minutes. Then puree the soup in a blender in batches. Return to the saucepan, add 1/2 cup crème fraîche, and warm through (do not boil). Season with salt and pepper to taste. Serve topped with a spoonful of crème fraîche and finely chopped chives.
Recipes with similar ingredients: asparagus, crème fraîche, chives, garlic, thyme
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