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
- A squeeze of fresh lemon juice
- Salt and pepper
1 Cut asparagus into 1/2-inch pieces.
2 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.
3 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 a squeeze of lemon juice. Season with salt and pepper to taste.