When asparagus is in season, not only is this soup easily made, it is very tasty. It makes an excellent first course for a special dinner or served on it’s own as a light meal. I have made the soup using broccoli and it is also delicious.
Makes 4 – 6 Servings
4 cups chicken stock
1 lb. fresh asparagus, rinsed well, woody stems broken off, discarded & asparagus cut into ½” pieces**
1 large onion, diced
4 Tbsp. butter
3 Tbsp. flour
1cup light cream, or homogenized milk
*Milk makes a lighter soup
Salt & freshly ground white or black pepper
Fresh chives, snipped, garnish & a small dollop of sour cream or creme fraiche, (opt.)
Saute the onions in the butter on medium low heat until soft but not browned, approximately 5 minutes. Stir in the flour and cook, stirring, for a couple of minutes. Add the stock and bring to a boil, cover and cook for 20 minutes. Add asparagus, bring back to a boil, lower heat to a medium low. Cook until asparagus is tender, approximately 5 to 7 minutes.
Cool soup until just warm, then puree in a blender. Strain soup through a sieve to remove any stringy bits and return soup to the pot, reheat until hot. Add milk or light cream and heat until hot; do not boil or soup will curdle. Season with salt & pepper to taste. Serve topped with snipped chives.