Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 to 8 servings
- 3 tablespoons unsalted butter
- 1 large onion, finely chopped
- 2 pounds green asparagus, dry ends trimmed
- 5 cups chicken broth
- 1/2 cup crème fraîche
Melt the butter in a large saucepan over medium heat and sauté the onions until they turn tender. While the onions are cooking, chop the asparagus into coarse pieces, about 1/4-inch to 1/2-inch in length. Once the onions have turned tender and translucent, add the asparagus to the pan and sauté it for 5 minutes.
Add the chicken broth to the vegetables and bring the mixture to a simmer for 15 minutes. Transfer the soup to a food processor or blender and puree, in batches, until the soup is completely smooth. Stir the creme fraiche into the soup and serve warm or chilled.
This cream of asparagus soup recipe makes 6 to 8 servings.