Cream Of Asparagus Soup

Cream Of Asparagus Soup

Cream Of Asparagus Soup

4 to 6
5 min
30 min

2 tablespoon unsalted butter

1/4 cup yellow onion, diced

1/4 cup shallots, minced 

1 tablespoon garlic, minced

4 cups chicken stock

1 Yukon potato, peeled and diced 

1 1/2 pound asparagus, trimmed, cut on bias into 1 inch pieces

2 tablespoon chives, minced

1/2 teaspoon salt

1/4 cup heavy cream

1/4 cup creme fraiche 


Heat a medium saucepan over medium heat and melt butter. Add onion, shallots and garlic and cook until soft and translucent, about 3-4 minutes. Add the stock, potato and asparagus. Bring mixture to a simmer then cover and simmer until potato and asparagus are very tender, about 15 minutes. Turn off the heat and add the chives. 

Working in batches, puree the soup with an immersion blender until very smooth. When all of the soup is pureed, whisk in the heavy cream. Check for seasoning and add salt if necessary. To serve, ladle the soup into bowls and top with a dollop of creme fraiche.