This is a simple but deliciously creamy soup with the flavor of asparagus. It's meal when asparagus is in season. Serve it with a piece of bread slathered with creamy butter. —Sunnycovechef
chopped white onions
2 % milk or regular milk
half and half
freshly grated nutmeg
fresh lemon juice
all purpose flour
In This Recipe
Break off the woody ends from each asparagus spear, discard them and cut the rest into 1 inch pieces, leaving the tips intact. Keep the tips separate from the rest of the stems.
Melt the butter in a medium-size heavy saucepan, add the onions and sauté them for about 3 minutes. Do not brown them. Add the asparagus pieces and cook them for a couple of minutes. Add the flour and sauté for another couple of minutes. Whisk in the chicken broth one cup at a time. Add the milk, salt, pepper and nutmeg, bringing it to a boil, then simmer covered for about 10 or more minutes. You want the asparagus to be very soft.
Puree the soup with an immersion stick or in a mixer.
Reheat the soup and add the half and half, season with additional salt, pepper, and lemon juice.
In the meantime cook the asparagus tips in boiling water for about 2 minutes. When you serve the soup add the asparagus tips to the individual serving bowls.