Ingredients

The following ingredients have 7 Servings
  • 2 pounds asparagus
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, (diced)
  • 1 rib celery, (diced)
  • 1 small clove garlic, (smashed)
  • 4 cups chicken or vegetable stock, (either low sodium or homemade)
  • leaves from 2 sprigs thyme
  • 3/4 cup heavy cream or whole milk
  • 1 1/2 teaspoons fresh lemon juice
  • kosher salt and ground black pepper to taste
  • crème fraîche
  • chive blossoms ((regular chives may be substituted))

Instruction

  • Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Cut off the tough ends of the asparagus and toss with 1 tablespoon olive oil and a sprinkle of salt. Roast the asparagus for 35 minutes. Chop coarsely and set aside.
  • Add the remaining tablespoon olive oil to a large dutch oven. Sweat the onions and celery over low heat with a pinch of salt until tender, approximately 5 minutes. Add the garlic clove and asparagus and continue cooking for another 5 minutes, stirring frequently.
  • Add the stock and thyme leaves. Bring the soup to a boil and then reduce to a simmer and cover the pot, leaving a small vent. Cook the soup for 45-60 minutes (the longer, the better).
  • Allow the soup to cool for 5-10 minutes and then ladle into a blender. Puree the soup until very smooth. The soup will have a bit of texture from the asparagus and can be pressed through a food mill if a smoother consistency is desired.
  • Return the soup to the dutch oven and stir in the cream and lemon juice. Season with salt and pepper to taste.
  • Serve soup in a small bowl with a dollop of crème fraîche and a sprinkling of chive blossoms (or regular chopped chives).