Prep 30 mins
Cook 40 mins
Based on a recipe from Michelle Garner’s cookbook, Quick French Cuisine. She says, “I adapted this from my aunt Cécille’s recipe. She would make large batches and freeze it.”
- In a 4-quart pan, melt butter.
- Add onion and cook just until soft and golden; do not brown.
- Add chicken stock and bring to a boil.
- Meanwhile, cut 3 inches of tips off asparagus and set aside.
- In food processor or blender or by hand, slice remaining asparagus into ¼-inch pieces.
- Drop pieces into boiling broth. Cover and simmer until very soft, about 30 minutes.
- Cool for 10 minutes, and then puree soup in blender or processor.
- Return soup to pan.
- Add asparagus tips and simmer until just tender, about 5 minutes.
- Stir in cream.
- Season with salt and pepper and a drop or two of lemon juice.
- Serve warm or cold.
Loved it - added about 1/3 tsp thyme when I added the asparagus tops - I'll make it again and again.
A delicious and easy to prepare soup which I made using my Vegetable Stock. I just had to add some minced garlic and herbs - rosemary, sage and thyme. Otherwise I made this exactly to the recipe, and wouldn't want to change a thing. Loved the lemon juice in this and added more like a tablespoon. But if you're not keen on lemony flavours I'd certainly suggest omitting it. We enjoyed this the night I made it, but as with most soups it tasted so much more flavoursome a couple of nights later so if you can make it ahead, I'd really recommend that! Thanks for sharing yet another super recipe, mersaydees. Made for PRMR.
This tastes like spingtime in a bowl. Smooth and creamy, I'll be making this whenever asparagus is in season. I used my immersion blender and 1/2 and 1/2. Thanks for being a PAC Host Mersaydees and thanks for this recipe!