Asparagus Soup with Crème Fraîche and Chive Blossoms
This recipe for Asparagus Soup with Creme Fraiche and Chive Blossoms is easy to prepare, beautiful to serve and bursting with spring flavors.
Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Servings: 6 -8 servings (approximately)
- 2 pounds asparagus
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 1 rib celery, diced
- 1 small clove garlic, smashed
- 4 cups chicken or vegetable stock, either low sodium or homemade
- leaves from 2 sprigs thyme
- 3/4 cup heavy cream or whole milk
- 1 1/2 teaspoons fresh lemon juice
- kosher salt and ground black pepper to taste
- crème fraîche
- chive blossoms (regular chives may be substituted)
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. Cut off the tough ends of the asparagus and toss with 1 tablespoon olive oil and a sprinkle of salt. Roast the asparagus for 35 minutes. Chop coarsely and set aside.
Add the remaining tablespoon olive oil to a large dutch oven. Sweat the onions and celery over low heat with a pinch of salt until tender, approximately 5 minutes. Add the garlic clove and asparagus and continue cooking for another 5 minutes, stirring frequently.
Add the stock and thyme leaves. Bring the soup to a boil and then reduce to a simmer and cover the pot, leaving a small vent. Cook the soup for 45-60 minutes (the longer, the better).
Allow the soup to cool for 5-10 minutes and then ladle into a blender. Puree the soup until very smooth. The soup will have a bit of texture from the asparagus and can be pressed through a food mill if a smoother consistency is desired.
Return the soup to the dutch oven and stir in the cream and lemon juice. Season with salt and pepper to taste.
Serve soup in a small bowl with a dollop of crème fraîche and a sprinkling of chive blossoms (or regular chopped chives).
Calories: 156kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 649mg | Potassium: 389mg | Fiber: 3g | Sugar: 6g | Vitamin A: 31.1% | Vitamin C: 12.7% | Calcium: 7.8% | Iron: 18.2%