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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a wonderful recipe that a friend gave me...Add a slice of toast topped with melted cheese, and you have a light dinner or lunch. This recipe makes enough soup for eight people, but you can easily freeze the leftovers. Read more . Enjoy! :) Ingredients:
3 tablespoons butter |
11/2 cups coarsely chopped shallots (about 6 large) |
1/2 teaspoon dried thyme |
3 tablespoons all-purpose flour |
3 pounds asparagus, trimmed and cut into 1-inch pieces |
coarse salt |
1/3 cup heavy cream |
2 to 3 tablespoons fresh lemon juice |
Directions:
1. In a large (4-quart) saucepan, melt the butter over medium heat.
2. Add the shallots and thyme; cook until the shallots are soft, about 5 minutes.
3. Add the flour; cook until incorporated, stirring constantly, about 1 minute.
4. Add the asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil.
5. Reduce heat; cover, and simmer, until the asparagus is bright green and just tender, 2 to 4 minutes.
6. Working in batches, purée the soup in a blender until very smooth.
7. To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel.
8. If serving right away, stir in the cream and lemon juice.
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