Nothing says early spring like the first bunches of asparagus bristling in the produce bins and on tables at the farmers’ market. This simple puréed soup takes full advantage of the season’s first delicate harvest. You begin by softening onion and a clove of garlic in butter, then adding chopped asparagus. Once hot, add chicken broth (to keep this vegetarian, substitute veggie stock or even plain water), simmer till the asparagus is very soft, then purée in the blender and enrich with crème fraîche. Salt, pepper, and lemon juice are all it needs to taste fresh and bright.
For more, check out our White Asparagus Soup with Pistachios, Green Pea Soup, and Celery Root Soup. Pick a great new blender to make this soup and everything else you want smooth.
Add the chicken broth and bring to a boil.
Add the peas and bring to a boil again. Reduce the heat to medium low and simmer until the asparagus is very tender, about 30 minutes.
