This classic French soup is simple and make-ahead friendly, and a perfect choice for entertaining when asparagus is in season. Before you start, considering cutting the tips off some of your asparagus stalks and blanching them separately—it'll make a brilliant garnish for each serving. To make the soup, simply sauté onions and asparagus in butter, add chicken stock, simmer until tender, and puree into a smooth, silky soup with crème fraîche or heavy cream. Just before serving, rewarm the soup and monter au beurre—that is, stir in a bit of cold butter to make the soup extra silky and rich. Because yes, it's true: everything is better with butter.
- Makes 4 servings
- Active Time
- 20 min
- Total Time
- 50 min
- 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
- Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
- Cut stalks and 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, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
- Purée 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.
- Add lemon juice and garnish with asparagus tips.
- Carbohydrates25 g(8%)
- Fat18 g(28%)
- Protein14 g(29%)
- Saturated Fat10 g(49%)
- Sodium492 mg(21%)
- Polyunsaturated Fat1 g
- Fiber5 g(22%)
- Monounsaturated Fat6 g
- Cholesterol47 mg(16%)