Asparagus Soup with Lemon Crme Frache | Recipe Finder

Ingredients

• 3 pounds asparagus, ends removed
• and discarded
• 2 tablespoons unsalted butter
• 1 onion, coarsely chopped
• 6 cups chicken stock
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper
• 1/2 cup crme frache
• 1 teaspoon grated lemon zest
• 1 to 2 tablespoons water
• 1 inch of the asparagus tips. Diagonally slice the pieces into thin slivers. Reserve. Slice the remaining asparagus into 3/4-inch lengths. Reserve separately.
• 3 minutes per batch, until very smooth. Strain through a fine mesh strainer into a clean soup pot. Add
• 1 tablespoon of the lemon juice and season with salt and pepper. Add additional water to correct the consistency if the soup is too thick.
• 1 tablespoon of lemon juice, and salt and pepper. Add
• 1 to 2 tablespoons of water to thin slightly to make a pourable consistency for drizzling over the finished soup.
• 2 to 3 minutes. Ladle the soup into bowls.
• Drizzle with the lemon crme frache and serve immediately.
• Serves 6 TO DRINK: Sauvignon Blanc