3 lbs. asparagus, tough ends removed and discarded
2 Tablespoons unsalted butter
1 yellow onion, chopped into medium dice
2 cloves garlic, sliced
6 cups vegetable stock, hot
2 Tablespoons lemon juice
1 Tablespoon kosher salt
1/2 teaspoon of freshly ground black pepper
2 Tablespoons butter, unsalted
All reserved asparagus tips
1/4 teaspoon kosher salt
Lemon Crème Fraîche:
1/2 cup crème fraîche
2 teaspoons preserved lemons, inner pulp removed and discarded, skin finely chopped, can substitute 1 teaspoon lemon juice + 1 teaspoon lemon zest
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
Cutting asparagus: Remove tough ends from asparagus. After the tough ends have been removed, slice off the tips of the asparagus into thin slivers. Set tips aside for soup garnish. Cut remaining stalks into 1/2-inch long pieces.
Make soup: In a soup pot over medium heat, melt butter. Add onions and garlic and cook, stirring occasionally until soft, about 5 minutes. Add all of the asparagus, except the tips, and sauté for 2-3 minutes. Add the hot stock, bring to a boil over high heat, and cook the asparagus until tender, about 8 minutes. Remove from heat.
Puree Soup: Working in batches, puree the soup by filling a blender to no more than 2/3 full. Puree the soup until very smooth and light, 2 to 3 minutes per batch on high speed. (If the soup is still hot, it could spit from the blender; take care by removing the plastic plug on the lid and placing a towel over the hole for steam to escape.) Strain soup through a strainer into another soup pot. Add the 2 Tablespoons lemon juice and season with the 1 Tablespoon salt and 1/2 teaspoon pepper. Add asparagus tips to pureed soup. Keep soup hot until ready to serve.
Flavor Crème Fraîche: In a bowl, mix together crème fraîche with preserved lemons and salt and pepper. Add water, if necessary, to make the consistency of heavy cream.
To serve: Ladle the soup into bowls. Put a dollop of crème fraîche in the middle of the bowl and serve immediately.
Recipe created by Parties That Cook®