Asparagus Soup with Creme Fraiche

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

Steps

1. Preheat oven to 400 degrees. Line a baking sheet with foil.
2. 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.
3. 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.
4. 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.
5. 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.
6. Return soup to the dutch oven, stir in cream and lemon juice. Season with salt and pepper.
7. Serve in a small bowl with a dollop of crème fraîche and a sprinkling of chives.