Cream of Asparagus Soup
 
 
Makes 2-3 servings
Ingredients
  • 1 pound asparagus
  • ½ onion, diced
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped fresh parsley
  • 2½ cups chicken broth
  • ¼ cup heavy cream
  • sea salt and freshly ground black pepper
  • ¼ teaspoon freshly squeezed lemon juice
Instructions
  1. Cut tips from 6 asparagus spears. Prepare a small bowl of ice water and set aside.
  2. Bring a small pot of salted water to a boil. Add asparagus tips and cook, uncovered, for 2 minutes. Transfer to the prepared ice bath to cool. Drain asparagus tips and set aside.
  3. Cut remaining asparagus spears into ½" pieces.
  4. Melt butter in a large pot. Add onion and cook, stirring occasionally, until tender, about 5 minutes.
  5. Add asparagus pieces and parsley and cook, stirring occasionally, for 5 minutes.
  6. Add chicken broth, stir and bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are very tender, about 15 minutes.
  7. Remove soup from heat and purée. Add heavy cream and cook until heated through. Season with salt and pepper to taste.
  8. Add lemon juice and garnish each serving with asparagus tips.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/cream-of-asparagus-soup/