a Gourmet Recipe
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste
Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
Cut stalks and all remaining asparagus into 1/2-inch pieces.
Cook onion in 2 tablespoons butter in a 4-quart heavy
pot over moderately low heat, stirring, until softened. Add asparagus
pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add
5 cups broth and simmer, covered, until asparagus is very tender, 15 to
20 minutes.
While soup simmers, cook reserved asparagus tips in
boiling salted water until just tender, 3 to 4 minutes, then drain.
Purée soup in batches in a blender until smooth,
transferring to a bowl (use caution when blending hot liquids), and
return to pan. Stir in crème fraîche, then add more broth to thin soup
to desired consistency. Season with salt and pepper. Bring soup to a
boil and whisk in remaining tablespoon butter.
Add lemon juice and garnish with asparagus tips.
Cooks' note:
·Soup keeps, covered and chilled, 2 days. If making ahead,
add last tablespoon butter and lemon juice after reheating.
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