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.
) 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.