Ingredients
The following ingredients have 4 Servings
- 1 lb. asparagus, ends trimmed and cut into 1-inch pieces (keep the tips for garnish)
- 2 tbsp. butter
- 1 cup 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 cups low-sodium chicken broth
- 1/4 tsp. mild paprika
- 1 tbsp. freshly squeezed lemon juice
- 1/2 cup 35% heavy cream, plus for garnish
Instruction
- 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.
- 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.
- 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.
- When the mixture is smooth, return the soup to the pot. Add lemon juice, stir well and cook for 3 to 4 minutes.
- Add heavy cream and season with salt and pepper to taste.
- Let it simmer if serving the soup hot otherwise transfer to a bowl, cover and chill for a few hours.
- When time to serve, drizzle with heavy cream and place steamed asparagus tips on top.
