One of the things I love about Spring is Asparagus. These freshly spears are good steamed, roasted or baked. They're also great in making soups...very hearty and highly nutritious!
Ingredients:
2 lb fresh green asparagus
1 large onion, chopped
2 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream or half & half
2 Tbsp of Fresh Dill
Directions:
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.
Purée soup in batches in a blender or hand-blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Add fresh dill at the end or before serving soup. Serve with bagel crisps or warm French Bread.
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