Asparagus Soup (Cream of)

Ingredients

2 lbs asparagus

1-2 large cooking onion, chopped

3 Tbsp unsalted butter

5 cups chicken broth. (Homemade)

 Leaves of 2 sprigs of fresh thyme. (Use dried if not fresh available)

1/3 cup heavy cream. (Substitute milk if you prefer less fat)

1 Tbsp dry vermouth

A squeeze of fresh lemon juice

Salt and pepper to taste. (White freshly ground pepper preferable)

1 Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces.

2 Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth, thyme, and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

3 While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.

4 Purée soup in batches in a blender until smooth. If you want a very creamy texture, you can put the purée through a food mill or press it through a sieve. Transfer to a bowl and return to pan. Stir in cream or milk. Stir in vermouth and a squeeze of lemon juice. Season with salt and pepper to taste.

Garnish with asparagus tips. 

Serves approx  4 to 6

NOTE: Vegetable broth can also be used.