Cream of Asparagus Soup Recipe

Cream of Asparagus Soup

• 2 lbs. asparagus (or more)
• 1 tsp. salt
• 1/2 tsp. sugar
• 1 tbsp. lemon juice
• 3 tbsp. cream (10%, 18%, or 35%)
• salt, pepper to taste
• 2 tbsp. fresh chervil (or parsley or chives) to garnish

Instructions:

• Peel asparagus and remove tough ends by bending asparagus and snapping off bottom ends. Put peelings and tough ends in soup pot with 4 cups water. Add salt and sugar. Bring to boil and simmer for 10 minutes.
• Drain, pressing through a sieve, returning the cooking liquid to the pot and discarding asparagus peelings/ends.
• Cut remaining asparagus spears into 2-inch pieces and add to cooking liquid in pot. Simmer, about 5 minutes, until asparagus is tender.
• Remove asparagus. Cut off tips and reserve. Put remaining asparagus into blender with lemon juice. Puree (adding some cooking liquid if needed.)
• Pour pureed asparagus through a sieve (to remove fibers) into cooking liquid in pot and bring to simmer. Add cream. Season with salt and pepper. Return asparagus tips to soup.
• Serve soup, garnishing with chervil.