Creamy Asparagus Soup

Ingredients

• Asparagus

  raw

  2 lb or 906g

• Butter

  unsalted

  3 tbsp or 43g

• Onion

  raw

  1 cup, chopped or 160g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Chicken broth

  canned, reduced sodium

  4 cup or 960g

• Water

  1 cup or 237g

• Thyme

  dried

  ¼ tsp, leaves or 0.3g

• Heavy whipping cream

  4 tbsp or 60g

• Lemon juice

  1 tbsp or 15g

Directions

1. Trim woody ends from the asparagus. Reserve the tender spear tips, then slice the stalks into 1/4-inch rounds.
2. In a 4- to 5-quart pot over medium heat, melt the butter. Add the chopped onion and cook, stirring occasionally, until translucent, 5 to 7 minutes.
3. Stir in the sliced asparagus stalks (not the reserved tips). Season lightly with salt and pepper and cook until bright green, 3 to 5 minutes.
4. Add the chicken broth, water, and thyme. Bring to a boil, then reduce to a gentle simmer, cover, and cook until the asparagus is very tender, 10 to 15 minutes.
5. Add the reserved asparagus tips and simmer uncovered until just tender, 3 to 4 minutes.
6. Blend the soup with an immersion blender until completely smooth. If using an upright blender, work in small batches, filling the jar no more than one-third and holding the lid firmly. For an extra-silky texture, pass the purée through a fine-mesh sieve.
7. Return the soup to low heat. Stir in the cream and lemon juice, then adjust salt and pepper to taste. Serve hot.