Serves 4
2 lb white asparagus, stalks peeled
1 large onion, chopped
5 cloves of garlic minced
3 tablespoons unsalted butter
5 cups chicken stock
1/2 cup heavy cream
1/4 teaspoon fresh lemon juice, or to taste
Salt and pepper to taste
Cut tips from 12 asparagus and reserve for garnish.
Cut the remaining asparagus into 1/2-inch pieces. Sauté onion and garlic in butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and cook for 5 minutes. Add chicken stock and simmer, covered, until asparagus is very tender, 15 minutes.
While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 minutes, drain and set aside.
Purée soup in batches in a blender until smooth, and return to pan. Stir in heavy cream. More chicken stock can be added to thin the consistency of the soup, should it become to thick. Season with salt and pepper. Ladle hot soup into bowls for serving and garnish with lemon juice and asparagus tips.
Cream of White Asparagus Soup
