Easy Cream of Asparagus Soup
Add a slice of toast topped with melted cheese, and you have lunch or a light dinner.
- Total Time:
- Servings: 8
Photography: System Administrator
Source: Everyday Food, May 2006
- 3 tablespoons butter
- 1 1/2 cups coarsely chopped shallots (about 6 large)
- 1/2 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- Coarse salt
- 3 pounds asparagus, trimmed and cut into 1-inch pieces
- 1/3 cup heavy cream
- 2 to 3 tablespoons fresh lemon juice
In a large (4-quart) saucepan, melt butter over medium heat. Add shallots and thyme; cook until shallots are soft, about 5 minutes. Add flour; cook until incorporated, stirring constantly, about 1 minute.
Add asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil.
Reduce heat; cover, and simmer, until asparagus is bright green and just tender, 2 to 4 minutes. Working in small batches, purÃ©e soup in a blender until very smooth. To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid with a dish towel. (To freeze, see note.) If serving right away, stir in cream and lemon juice.