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

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.