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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Based on a recipe from Michelle Garner’s cookbook, Quick French Cuisine. She says, “I adapted this from my aunt Cécille’s recipe. She would make large batches and freeze it.” Ingredients:
3 tablespoons unsalted butter |
2 cups onions, minced |
4 cups chicken stock |
1/8 lb fresh asparagus, trimmed (thin asparagus is recommended) |
1/4 cup creme fraiche or 1/4 cup whipping cream |
3/4 teaspoon salt |
1/4 teaspoon white pepper |
1 teaspoon lemon juice (optional) |
Directions:
1. In a 4-quart pan, melt butter.
2. Add onion and cook just until soft and golden; do not brown.
3. Add chicken stock and bring to a boil.
4. Meanwhile, cut 3 inches of tips off asparagus and set aside.
5. In food processor or blender or by hand, slice remaining asparagus into 1/4-inch pieces.
6. Drop pieces into boiling broth. Cover and simmer until very soft, about 30 minutes.
7. Cool for 10 minutes, and then puree soup in blender or processor.
8. Return soup to pan.
9. Add asparagus tips and simmer until just tender, about 5 minutes.
10. Stir in cream.
11. Season with salt and pepper and a drop or two of lemon juice.
12. Serve warm or cold.
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