Creme Fraiche Asparagus Soup

photo by breezermom


- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 3 tablespoons unsalted butter
- 2 cups onions, minced
- 4 cups chicken stock
- 1⁄8 lb fresh asparagus, trimmed (thin asparagus is recommended)
- 1⁄4 cup creme fraiche or 1/4 cup whipping cream
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1 teaspoon lemon juice (optional)
directions
- 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.
Reviews
-
A delicious and easy to prepare soup which I made using my Recipe #135453. 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.
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Loved it! I was able to get some tender "end of the season" asparagus. It wasn't cheap, but very good! I followed your directions exactly except I didn't add lemon juice and I did thicken the soup with a little flour and water. I used 1/4 cup of half/half because I didn't have heavy cream and it turned out great. The flavor was wonderful! I will definitely make this again and again. I served the soup with an antipasto and the Barefoot Contessa's Parmesan Toasts. Thank you so much for submitting this.
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RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana