She Strengthens

Spring’s Sweetest Soup

As the seasons transition, a trip to the farmers’ market or local grocery store reveals a treasured gem: the first bunches of asparagus. This simple yet elegant puréed soup celebrates the arrival of spring, showcasing the delicate flavor of this seasonal delight.

A Flavorful Foundation

The recipe begins with a classic combination: softening onion and garlic in butter. The sweetness of the onion pairs perfectly with the pungency of the garlic, creating a rich base for the soup. Next, chopped asparagus is added, its tender shoots infusing the mixture with freshness.

Simmering to Perfection

Chicken broth (or veggie stock, for a vegetarian option) is then added, bringing the ingredients to a gentle boil. As the soup simmers, the asparagus becomes tender, releasing its subtle flavor. After 30 minutes, the soup is cooled slightly before being puréed in a blender, ensuring a silky texture.

Enriching the Flavor

Crème fraîche is stirred in, adding a luxurious creaminess to the soup. A squeeze of fresh lemon juice provides a burst of brightness, balancing the richness. Finally, salt, pepper, and additional lemon juice are added to taste, enhancing the overall flavor profile.

Garnishing with Flair

For a beautiful presentation, a swirl of crème fraîche can be added to each serving. Thinly shaved asparagus spears, reserved earlier, can be scattered on top, adding a pop of color and texture.

Recipe Details

Yields: 4 servings
Difficulty: Easy
Total Time: 1 hour
Active Time: 20 minutes

Ingredients:

• 4 tablespoons unsalted butter
• 1/2 medium yellow onion, chopped
• 1 clove garlic, peeled and crushed
• Kosher salt
• Freshly ground black pepper
• 2 pounds asparagus, ends trimmed, cut into 1-inch pieces
• 5 1/2 cups chicken broth
• 2 cups crème fraîche
• 1/4 teaspoon freshly squeezed lemon juice

Instructions:

1. Melt butter in a medium saucepan over medium heat until foaming.
2. Add onion and garlic; cook until softened, about 5 minutes. Season with salt and pepper.
3. Add asparagus; cook for 4 minutes.
4. Add chicken broth; bring to a boil. Reduce heat to medium-low and simmer until asparagus is very tender, about 30 minutes.
5. Remove pan from heat; let cool slightly.
6. Purée soup in batches until smooth; transfer to a clean saucepan.
7. Stir in crème fraîche and lemon juice. Taste and season as needed.
8. Reheat over low heat; serve with a swirl of crème fraîche and shaved asparagus, if desired.