Recipe

Asparagus Soup Recipe

Add Step-by-Step Photos	Noir / All my dishes 1 year, 2 months ago This is a wonderful recipe that a friend gave me...Add a slice of toast topped with melted cheese, and you have a light dinner or lunch. This recipe makes enough soup for eight people, but you can easily freeze the leftovers. Enjoy! :) Prep:20m Cook:30m Servings:8	Noir
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Ingredients

3 tablespoons butter

1½ cups coarsely chopped shallots (about 6 large)

½ teaspoon dried thyme

3 tablespoons all-purpose flour

3 pounds asparagus, trimmed and cut into 1-inch pieces

Coarse salt

1/3 cup heavy cream

2 to 3 tablespoons fresh lemon juice

Directions

In a large (4-quart) saucepan, melt the butter over medium heat.

Add the shallots and thyme; cook until the shallots are soft, about 5 minutes.

Add the flour; cook until incorporated, stirring constantly, about 1 minute.

Add the asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil.

Reduce heat; cover, and simmer, until the asparagus is bright green and just tender, 2 to 4 minutes.

Working in batches, purée the soup in a blender until very smooth.

To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel.

If serving right away, stir in the cream and lemon juice.

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