Creamy Asparagus Soup with Lemon
- 4 C fresh asparagus (if you can’t get fresh, frozen is ok)
- 4 C chicken stock
- 1/2 C heavy whipping cream
- 1 lemon
- ¼ C onion, chopped
- Dash of salt
- Dash of pepper
Remove and discard the first 1-2 inches of each asparagus spear — the bottom portions contain tough, stringy fibers that are difficult to chew. Cut the remaining asparagus into 1-2 inch lengths. (If you’re using frozen asparagus, you can skip both these steps.)
In a saucepan, simmer the asparagus, onions, and chicken stock until the asparagus is very tender and the largest pieces are easily pierced with a fork. Let cool to lukewarm.
Transfer the asparagus and stock to a blender. Cut the lemon in half, squeeze the juice from one half into the blender, and pulse till asparagus is liquified–soup should be the consistency of a thin smoothie. Pour back into the pan or a serving dish and stir in cream, then add salt and pepper to taste. Chill and serve with a thin slice of lemon.