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).