Cream of Asparagus Soup (Crème d'asperges)

4.6(394)

This classic French asparagus soup recipe is made with just six ingredients: butter, asparagus, onion, chicken stock, cream, and lemon juice.

by Epicurious·published 2004-08-20

Servings

4 servings

Total time

50 min

Calories / serving

—

Ingredients (6)

serves

Instructions (6 steps)

01Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
02Cut stalks and all remaining asparagus into 1/2-inch pieces.
03Cook 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.
04While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
05Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, 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.

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Not rich — missing servings, total time, or calories.