Here in Vermont were starting to see some of the first perennial crops show themselves. Asparagus is one of the most popular and is in most kitchens around town, at the moment. Many gardeners have also uncovered onions carried over through the winter.
It only makes sense that this time of year I would feature a wonderful Cream of Asparagus soup. And of course, I had to taste test! So on a beautiful and warm spring day, during my break from tending the garden beds, I had my lunch out in the garden at the picnic table.
This recipe is so simple and really too good not to share.
CREAM OF ASPARAGUS SOUP
1 Onion chopped
1 bunch of fresh asparagus (approx 15-20 stocks)
pinch of salt
4 cups chicken stock
8oz. creme fraiche (heavy cream can be used, but the creme fraiche makes it special)
2 TBS butter
In a soup pot saute the onions over low heat in about 1-2 TBS of olive oil. Onions should be soft and clear but not browned. Cut the woody ends off of the asparagus and compost. Cut the tips off of the asparagus and reserve. Chop the remaining asparagus stalks and add to the onions with a pinch of salt. Saute for a about 5 more minutes until asparagus begins to soften. Add chicken stock. Bring to a boil then reduce heat and let simmer for about 15-20 minutes. Puree in blender and then return to the pot. Add the reserved tips and simmer for another 5 minutes. Remove any scum that may form on the top of the soup and then add the creme fraiche. Whisk gently until fully incorporated. Turn heat of and add the butter in small chunks. Wisk gently until soup is smooth and fully mixed. Serve in a beautiful bowl with a couple of the tips placed gently in the middle and garnish with some fresh chopped dill. ENJOY!
The place mat shown is Karen Lee Ballard Designs and is available through Rose Arbour’s gift shop. Green cotton napkins also available.