Ingredients:

  • 2 tablespoons unsalted butter (30g)
  • 1 medium yellow onion, chopped (about 1 cup) (150g)
  • 2 cloves garlic, minced (about 1 teaspoon) (6g)
  • 1.5 pounds fresh asparagus, ends trimmed and chopped (reserve tips for garnish) (680g)
  • 4 cups vegetable broth or chicken broth (950ml)
  • 1/2 cup heavy cream (120ml) (optional)
  • 1/4 cup dry white wine (60ml) (optional)
  • 1 tablespoon lemon juice (15ml)
  • Salt and freshly ground black pepper to taste
  • Optional garnishes: reserved asparagus tips, a swirl of cream, fresh chives, croutons

Instructions:

  1. Melt butter in a large pot. Add onion and garlic and sauté until softened but not browned.
  2. Add the chopped asparagus (except the tips you've reserved) and broth to the pot. Bring to a boil, then reduce heat and simmer until the asparagus is tender.
  3. Stir in the broth and bring to a simmer, then reduce the heat to low. Cover and cook for about 15 minutes, or until the asparagus is tender.
  4. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend in batches.
  5. Stir in the heavy cream (if using) and lemon juice. Season with salt and pepper to taste.
  6. While the soup is blending, quickly blanch the reserved asparagus tips in boiling water for 2-3 minutes, until bright green and tender-crisp. Drain and set aside.
  7. Ladle the soup into bowls. Garnish with the blanched asparagus tips, a swirl of cream (if desired), and fresh chives. Serve immediately.