Creamy Asparagus Soup

Ingredients

• Asparagus

  Raw

  2 lb or 906g

• Butter

  Unsalted

  3 tbsp or 43g

• Onions

  Raw

  1 cup, chopped or 160g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• Water

  Plain, clean water

  1 cup or 237g

• Thyme

  Spices, dried

  ¼ tsp, leaves or 0.3g

• Heavy whipping cream

  Fluid

  ¼ cup, fluid or 60g

• Lemon juice

  Raw

  1 tbsp or 15g

Directions

1. Chop the asparagus stalks into 1/4-inch rounds.
2. Melt the butter in a 4 to 5 quart pot over medium heat. Add the onions and cook until translucent, about 5 minutes.
3. Add the chopped asparagus (not the spear tips) to the onions. Sprinkle with salt and pepper to taste. Cook another 5 minutes.
4. Add the broth, water, and thyme to the pot. Increase the heat to a boil, then reduce to a simmer. Simmer, covered, until the asparagus are tender, 10 to 15 minutes.
5. Use an immersion blender to blend the soup until smooth. (If you use an upright blender, work in small batches, fill no more than a third the blender bowl at a time, and hold down the lid while blending.) For a creamy texture, if you want, press the puréed soup through a sieve or food mill.
6. Stir in the cream. Stir in a squeeze of lemon juice. Season with salt and pepper to taste.

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