Cream of Asparagus Soup

This delicate soup is a wonderful addition to a spring gathering alongside an egg dish and a vinegary salad. The ingredient list is simple, as it features elements that enhance but do not overpower the subtle asparagus flavor.

Cook time: 45 minutes

Servings: 6

Ingredients

• 2 Tbsp unsalted butter
• 2 shallots diced
• 2 lb green asparagus trimmed and cut into 1.5 inch pieces
• 0.5 tsp fresh thyme
• 0.5 tsp salt
• 0.25 tsp freshly ground black pepper
• 4 cups vegetable broth
• 1 cup water
• 0.5 cup crème fraîche
• 1 tsp fresh lemon juice
• 1 Tbsp unsalted butter remaining
• 0 olive oil for serving
• 0 crème fraîche for serving
• 0 fresh thyme for serving

Instructions

1. In a Dutch oven over medium heat, melt 2 tablespoons of the butter. Add the shallots and cook until softened, 2 to 3 minutes. Add the asparagus, thyme, salt, and pepper and sauté until the asparagus has softened, about 7 minutes.
2. Add the vegetable broth and 1 cup of water and bring to a boil over high heat. Turn the heat down to medium-low and simmer until the asparagus is tender and easily pierced with a fork, 15 to 20 minutes.
3. Remove from the heat and use an immersion blender to blend until smooth. Whisk in the crème fraîche, lemon juice, and the remaining 1 tablespoon of butter. Taste and season with salt and lemon juice as needed.
4. Divide among serving bowls and finish with a drizzle of oil, a dollop of crème fraîche, and a sprinkle of thyme.