Asparagus Soup with Creme Fraiche
Recipes Meal ideas Seasonal cooking Soups and stews Vegetarian
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
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
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.