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Cream of Asparagus Soup (Crème d'asperges)

This recipe creates a luxurious Cream of Asparagus Soup (Crème d'asperges), ideal for a refined starter or light meal. It involves gently cooking fresh asparagus and onions in butter, simmering in chicken broth, then blending until velvety smooth and finishing with cream and a hint of lemon for a bright, rich flavor.
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Total Time 50 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 1244.1
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds green asparagus
  • 1 large onion chopped
  • 3 tablespoons unsalted butter
  • 5 to 6 cups chicken broth
  • 1/2 cup crème fraîche or heavy cream
  • 1/4 teaspoon fresh lemon juice or to taste

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Cutting Board
  • 1 Chef's Knife
  • 1 Blender (Immersion or Standing)
  • 1 Fine-Mesh Sieve (For a silky smooth texture)

Method
 

  1. Prepare the asparagus by snapping off the tough, woody ends; cut the stalks into 1-inch pieces.
  2. In a large pot or Dutch oven, melt the unsalted butter over medium heat.
  3. Add the chopped onion to the pot and sauté gently until softened and translucent, about 5-7 minutes, without browning.
  4. Add the asparagus pieces and chicken broth to the pot. Bring to a simmer, then reduce heat and cook until the asparagus is very tender, approximately 10-15 minutes.
  5. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot) and blend until completely smooth and creamy.
  6. For an exceptionally smooth soup, pass the blended mixture through a fine-mesh sieve, pressing solids to extract all liquid, then discard any remaining fibrous material.
  7. Return the strained soup to the clean pot over low heat. Stir in the crème fraîche or heavy cream until fully incorporated.
  8. Add the fresh lemon juice, starting with 1/4 teaspoon, and season with salt and freshly ground black pepper to taste.
  9. Heat the soup gently, stirring occasionally, until warmed through. Do not allow it to boil once the cream is added.
  10. Ladle the hot soup into bowls and serve immediately, garnished with reserved blanched asparagus tips or a swirl of crème fraîche if desired.

Notes

1. For the best flavor, use fresh, vibrant green asparagus. Snap the woody ends off; they'll naturally break where the tender part begins. Reserve a few blanched tips for garnish if desired, adding a professional touch. 2. A high-quality chicken broth is crucial here, as it forms the base of your soup. 3. Blend the soup until absolutely smooth, then pass it through a fine-mesh sieve to remove any fibrous bits, ensuring a luxurious, velvety texture. 4. When adding crème fraîche or heavy cream, ensure the soup is off the direct heat or simmering very gently to prevent curdling. The lemon juice brightens the asparagus flavor significantly; add it gradually and taste.