Wayne Boatwright wrote:
> Picked up 5 pounds of beautiful medium thick asparagus at lunchtime today
> for $1.50/lb., so decided on Cream of Asparagus Soup for supper.
>
> This is a recipe modified from one on Epicurious. I served it with
> garlic-butter broiled slices of a bagette.
>
>
> 2 pounds green asparagus
> 1 large onion, chopped
> 3 tablespoons unsalted butter
> 5 cups chicken broth
> 1 cup heavy cream
> juice of half a lemon
> gratings of parmesan cheese
>
> Cut tips from asparagus and reserve.
>
> Cut all remaining asparagus into 1/2-inch pieces.
>
> Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately
> low heat, stirring, until softened. Add asparagus pieces and salt and
> pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and
> simmer, covered, until asparagus is very tender, 15 to 20 minutes.
>
> While soup simmers, sauté reserved asparagus tips in butter until just
> tender.
>
> Purée soup in batches in a blender until smooth, transferring to a bowl,
> and return to pan. Stir in cream, then add more broth to thin soup to
> desired consistency. Season with salt and pepper. Bring soup to a boil and
> whisk in remaining tablespoon butter.
>
> Add lemon juice and and all but a handful of reserved asparagus tips,
> stirring gently to combine. Garnish each bowl with remaining asparagus
> tips and a good grating of paremesan.
>

That sounds tasty--and unusual with the lemon and parmesan cheese.
Saved. Thanks.

--
Jean B.