Creamy Asparagus Soup

1. 1

   Cut tips from asparagus, and reserve for garnish.

2. 2

   Cut stalks and all remaining asparagus into 1 cm pieces.

3. 3

   In a heavy saucepan cook the onion, garlic, thyme, salt and black pepper (to taste) in the butter over moderately low heat, stirring, until the onion is soft.

4. 4

   Add the asparagus and the broth, and simmer the mixture, covered, for 15 to 20 minutes, or until the asparagus is very soft.

5. 5

   While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain and set aside.

6. 6

   In a blender puree the soup in batches until it is very smooth, forcing it after it is pureed through a fine sieve set over the pan, if you prefer a chunkier soup you do not need to sieve.

7. 7

   Whisk in the cream, until it is the consistency preferred, and add the lemon juice, parmesan, and more salt and pepper to taste if necessary.

8. 8

   Ladle the soup into bowls and top with the asparagus tips.

9. 9

   You can serve then serve the soup topped with croutons extra cream or parmesan cheese, whichever you prefer.

* Per serving · 4 servings · Values may vary.

No additional tips available.