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Cream of Asparagus Soup


2 lbs. asparagus, chopped
3 tbsp. butter
1 medium white onion, minced
2 garlic cloves, minced
3 tbsp. flour
3 c. chicken broth
1 sprig of thyme leaves
1 c. heavy cream
1 tbsp. lemon juice
salt and pepper to taste

Cook onion and garlic in butter in medium-low heat until softened. Chopped asparagus seat aside the woody part. Keep a few asparagus tips for garnish.*Boil the woody part of the asparagus with the chicken broth for 10 minutes then discard the asparagus. Add the chopped asparagus with the sautéed onion and garlic for 5 minutes or until it becomes bright green in color. Then add the flour to coat. Add the broth and thyme to the pot and let it simmer for 20 minutes or until tender. Steam asparagus tips for garnish

Remove the pot from heat. Puree it with a hand mixer. Be careful when blending hot liquids. Let it simmer for 10 minutes then stir in heavy cream. Season with salt and pepper to taste. Add lemon juice before serving. Garnish with asparagus tips.

*I boil the woody part of the asparagus to get as much flavor as I can. You can substitute heavy cream to 2% milk. Then just adjust the flour from 3 to 4 tbsp. This is one of my son’s favorite soup. Hope you’ll like it too. enJOY!