Cream of Asparagus Soup

Ingredients

• 900 g green asparagus
• 1 piece large onion
• 42 g unsalted butter
• 1.2 l chicken broth
• 120 ml crème fraîche (or heavy cream)
• 1 ml fresh lemon juice

Method

1. Cut the tips off 12 asparagus spears about 4 cm long. If they are thick, halve them lengthwise. Set aside for the garnish.
2. Cut the rest of the asparagus (stalks and all) into pieces about 1 cm long.
3. In a large saucepan, melt two-thirds of the butter (about 28 g) over low heat. Add the chopped onion and sauté without browning until translucent and tender.
4. Add the asparagus pieces, season with salt and pepper, and cook for 5 minutes, stirring regularly.
5. Pour in the chicken broth (1.2 liters), cover, and simmer gently until the asparagus is very tender, 15 to 20 minutes.
6. While the soup is cooking, bring a pot of salted water to a boil and plunge the reserved asparagus tips in for 3 to 4 minutes, until tender-crisp. Drain and set aside.
7. Blend the soup in batches in a blender until very smooth. Return the purée to the saucepan (be careful of hot liquid splatters).
8. Stir in the crème fraîche, then add a little extra broth if the soup is too thick. Adjust the seasoning with salt and pepper. Bring to a boil, then whisk in the remaining butter to make the soup glossy.
9. Add the lemon juice, stir, and ladle the soup into bowls. Garnish each portion with the blanched asparagus tips.

Nutrition

Per serving

Energy

236.3 kcal

Protein

7.56 g

Carbohydrate

12.62 g

Fat

19.16 g

Fibre

4.81 g

Calcium

53.55 mg

Iron

2.25 mg

Magnesium

28.13 mg