CREAM OF ASPARAGUS

CREAM of ASPARAGUS image

Provided by Francine Lizotte

Time 35m

Number Of Ingredients 10

Previous Next

1 lb asparagus, ends trimmed and cut into 1-inch pieces (keep the tips for garnish)
2 Tbsp butter
1 c yellow onions, finely chopped
1 large clove garlic, pressed
1/2 tsp ground himalayan sea salt, or more to taste
1 tsp freshly ground black pepper, or more to taste (i always use mixed peppercorns)
2 c low-sodium chicken broth
1/4 tsp mild paprika
1 Tbsp freshly squeezed lemon juice
1/2 c 35% heavy cream, plus for garnish

Steps:

1. In a heavy bottom pot over medium heat, melt butter. When it sizzles, add onions and sauté for 2 minutes. Add garlic and cook until fragrant, 1 minute. Add asparagus, season with salt and pepper; cook for 5 minutes.
2. Pour in broth and add paprika. Increase the heat to high, bring the mixture to a broil before reducing to medium; cover and simmer for 10 minutes.
3. Using an immersion or a regular blender, process until the mixture is smooth. If using a regular blender, work in batches and place a towel on the lid to prevent from overflowing.
4. When the mixture is smooth, return the soup to the pot. Add lemon juice, stir well and cook for 3 to 4 minutes.
5. Add heavy cream and season with salt and pepper to taste.
6. Let it simmer if serving the soup hot otherwise transfer to a bowl, cover and chill for a few hours.
7. When time to serve, drizzle with heavy cream and place steamed asparagus tips on top.
8. To view this recipe on YouTube, click on this link >>>> https://youtu.be/Lw7CNFWlBkk