Asparagus Soup with Creme Fraiche
Description
This is a light soup that you can enjoy all year round. It is even elegant enough to serve at a dinner party. But don't wait for your next party to enjoy it. It can be served hot or cold.
Ingredients
2 lb. asparagus
2 T. extra virgin olive oil
1 medium yellow onion, diced
3 ribs celery, diced
1 small clove garlic, smashed
4 c. chicken or vegetable stock
leaves from 2 sprigs thyme
¾ c. heavy cream or milk
½ T. fresh lemon juice
salt, to taste
pepper, to taste
crème fraîche
chives
Directions
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Preheat oven to 400 degrees. Line a baking sheet with foil.
Cut off tough ends of asparagus, discard, and toss remaining asparagus with 1 tablespoon olive oil and a sprinkle of salt. Roast for 35 minutes. Chop coarsely, set aside.
Add remaining tablespoon olive oil to a large dutch oven. Sweat onions and celery over low heat with a pinch of salt until tender, about 5 minutes. Add the garlic clove and asparagus, continue cooking for another 5 minutes, stirring frequently.
Add stock and thyme leaves. Bring soup to a boil, reduce to a simmer, cover the pot, leaving a small vent. Cook soup for 45-60 minutes.
Cool soup for 5-10 minutes, then transfer to a blender and puree until smooth. The soup will have a little texture from the asparagus and can be pressed through a food mill if a smoother consistency is desired.
Return soup to the dutch oven, stir in cream and lemon juice. Season with salt and pepper.
Serve in a small bowl with a dollop of crème fraîche and a sprinkling of chives.