Asparagus Soup with Lemon Crme Frache

3 pounds asparagus, ends removed

and discarded

2 tablespoons unsalted butter

1 onion, coarsely chopped

6 cups chicken stock

2 tablespoons lemon juice

Salt and freshly ground black pepper

1/2 cup crme frache

1 teaspoon grated lemon zest

1 to 2 tablespoons water

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.

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,

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

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.

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

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

2 to 3 minutes. Ladle the soup into bowls.

Drizzle with the lemon crme frache and serve immediately.

Serves 6 TO DRINK: Sauvignon Blanc