Cream Of Asparagus Soup

1. 1

   Melt butter in a 4-quart pan.

2. 2

   Add onion and cook slowly just until soft and golden; do not brown.

3. 3

   Add chicken stock and bring to a boil.

4. 4

   Meanwhile, cut tips (about 3 inches in length) off asparagus and set aside.

5. 5

   In processor or blend or by hand, slice butt ends into 1/4-inch pieces.

6. 6

   Drop pieces into boiling broth. Cover and boil gently until very soft, about 30 minutes.

7. 7

   Cool for 10 minutes, then puree soup in blender or processor.

8. 8

   Return soup to pan.

9. 9

   Add asparagus tips and simmer until just tender, about 5 minutes.

10. 10

    Stir in cream.

11. 11

    Season with salt and pepper and a drop or two of lemon juice.

12. 12

    Serve warm or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.