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2 pounds green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 cups chicken broth
1 cup heavy cream
juice of half a lemon
gratings of parmesan cheese

Cut tips from asparagus and reserve.

Cut all remaining asparagus into 1/2-inch pieces.

Cook onion in 2 tablespoons butter in a 4-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 and
simmer, covered, until asparagus is very tender, 15 to 20 minutes.

While soup simmers, sauté reserved asparagus tips in butter until just
tender.

Purée soup in batches in a blender until smooth, transferring to a bowl,
and return to pan. Stir in cream, then add more broth to thin soup to
desired consistency. Season with salt and pepper. Bring soup to a boil and
whisk in remaining tablespoon butter.

Add lemon juice and and all but a handful of reserved asparagus tips,
stirring gently to combine. Garnish each bowl with remaining asparagus
tips and a good grating of paremesan.
 
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