I still had a few bunches of asparagus left after my field day at the farmers market and a rainy Sunday evening called for soup.
This soup came together super quickly and was delicious, perfect for a weeknight meal.
Creamy Asparagus Soup
Adapted from Martha Stewart, Great Food Fast
3 TBS butter
1 1/2 cups chopped shallots
1/2 tsp dried thyme
3 TBS flour
2 bundles of asparagus (about 2 - 2.5 lbs) , chopped into large pieces
1/3 cup heavy cream
sea salt to taste
juice of half a lemon
4 cups water
2 cups broth or stock
In a large soup pot, melt butter and saute shallots with thyme until soft. Add the flour and stir until blended. Add asparagus and water and chicken or veggie stock and bring to a boil. Season with generously with salt to taste. Cover, and simmer until asparagus is bright green, 2-4 minutes. Puree the soup in batches or in the pot with an immersion blender. Add cream and lemon juice. Serve immediately.