Cream of Asparagus Soup

1. 1

   In a large (4-quart) saucepan, melt the butter over medium heat.

2. 2

   Add the shallots and thyme; cook until the shallots are soft, about 5 minutes.

3. 3

   Add the flour; cook until incorporated, stirring constantly, about 1 minute.

4. 4

   Add the asparagus and 6 cups water; season generously with salt.

5. 5

   Cover, and bring to a boil.

6. 6

   Reduce heat; cover, and simmer, until the asparagus is bright green and just tender, 2 to 4 minutes.

7. 7

   Working in batches, puree the soup in a blender until very smooth.

8. 8

   To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel.

9. 9

   (To freeze, see note, below.)

10. 10

    If serving right away, stir in the cream and lemon juice.

11. 11

    Omit the cream and lemon juice.

12. 12

    Cool to room temperature before dividing among airtight containers (leaving 1 inch of space at top).

13. 13

    Freeze for up to 2 months.

14. 14

    Defrost overnight in the refrigerator; reheat over low heat.

15. 15

    Stir in the cream and lemon juice before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.