Cream of Asparagus Soup

Instructions

1. Prepare the asparagus
   Wash the asparagus thoroughly and snap off the woody ends. Cut the spears into 1-inch pieces, reserving a few tips for garnish if desired. Blanch the reserved tips in boiling water for 2 minutes, then shock in ice water and set aside.
2. Sauté the aromatics
   In a large heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to brown.
3. Cook the asparagus
   Add the chopped asparagus to the pot and stir to coat with butter. Cook for 3-4 minutes until the asparagus begins to soften. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook the flour.
4. Simmer the soup
   Pour in the vegetable or chicken broth and bring to a simmer. Reduce heat to medium-low, cover, and cook until the asparagus is completely tender, about 15 minutes. Stir occasionally to prevent sticking.
5. Blend the soup
   Remove the pot from heat and use an immersion blender to purée the soup until completely smooth. Alternatively, transfer the soup in batches to a stand blender, being careful with the hot liquid, and purée until smooth, then return to the pot.
6. Finish with cream
   Return the soup to low heat and stir in the heavy cream, lemon juice, salt, and white pepper. Heat gently without boiling. Taste and adjust seasoning as needed.
7. Serve and garnish
   Ladle the hot soup into warmed bowls. Garnish each serving with a dollop of crème fraîche or sour cream, a sprinkle of chopped chives, and a few of the reserved blanched asparagus tips if using.