Asparagus season is one of my favorite times of year. Farmers markets are the best places for just-cut, farm to table asparagus. I have frozen it (without the asparagus tips for garnish) and heated it in cooler months. It still tastes wonderful, but chilled is the very best way of enjoying the fresh cut asparagus.
4 c onions chopped
1 stick butter
64fl.oz chicken stock
2 lbs asparagus
1/2 c heavy cream for serving (optional)
1 tsp lemon oil for serving (optional)
salt and pepper to taste
Melt butter in large pot and simmer onions until soft and golden—about 25 minutes, stir often. Add chicken stock and bring to the boil. Trim the tips from the asparagus and reserve, chop the asparagus into ½” pieces and add to the pot. Cover and simmer for 45 minutes. Cool then puree in a blender working in batches. Return to the pot and add asparagus spears and simmer 5-10 minutes till tender. Add salt and pepper and it’s ready to serve hot.
If serving chilled, let the soup cool and then refrigerate for at least 2-3 hours before serving. I like to put the soup into the individual serving bowls and swirl in the cream then drizzle with lemon oil. Home made croutons and chopped lemon balm on-the-side are a great addition.