Ingredients Jump to Instructions ↓

  1. Early harbingers of spring, along with crocuses, jonquils, and budding grapevines, are the slender green tips of asparagus poking their heads through the soil. I know that warm weather is just around the corner and that I'll soon be savoring this most elegant vegetable. A good drizzle of lemon-scented crme frache makes every spoonful of this springtime soup come alive in your mouth.

  2. 3 pounds asparagus, ends removed

  3. and discarded

  4. 2 tablespoons unsalted butter

  5. 1 onion, coarsely chopped

  6. 6 cups chicken stock

  7. 2 tablespoons lemon juice

  8. Salt and freshly ground black pepper

  9. 1/2 cup crme frache

  10. 1 teaspoon grated lemon zest

  11. 1 to 2 tablespoons water

  12. 1 inch of the asparagus tips. Diagonally slice the pieces into thin slivers. Reserve. Slice the remaining asparagus into 3/4-inch lengths. Reserve separately.

  13. 7 minutes. Add the 3/4-inch lengths of asparagus and the chicken stock. Bring to a boil over high heat, decrease the heat to low, and simmer until the asparagus is tender, about 12 minutes. Let the soup cool for 15 minutes. In batches, puree the soup in a blender on high speed,

  14. 3 minutes per batch, until very smooth. Strain through a fine mesh strainer into a clean soup pot. Add

  15. 1 tablespoon of the lemon juice and season with salt and pepper. Add additional water to correct the consistency if the soup is too thick.

  16. 1 tablespoon of lemon juice, and salt and pepper. Add

  17. 1 to 2 tablespoons of water to thin slightly to make a pourable consistency for drizzling over the finished soup.

  18. 2 to 3 minutes. Ladle the soup into bowls.

  19. Drizzle with the lemon crme frache and serve immediately.

  20. Serves 6 TO DRINK: Sauvignon Blanc


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