Asparagus Soup

2 poundsAsparagus
1 mediumOnion, chopped
3 TablespoonsUnsalted butter
5 cupsChicken broth
½ cupBellwether Farms Cr�me Fra�che
⅛ cupMinced chives, plus a few stems for garnish)


Snap off tough lower parts of asparagus stems. Cut remaining asparagus into 1/2" pieces.

Melt butter in a 4-quart heavy pot over moderately low heat. Add chopped onion and cook, stirring, until softened.

Add asparagus pieces, salt and pepper to taste. Cook, stirring, 5 minutes.

Add broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

Add soup in batches to a blender, along with chives, reserving a few stems for garnish. Pur�e soup until desired consistency.

Return to pan. Mix a small amount of soup into the cr�me fra�che to eliminate lumps. Add the cr�me fra�che mixture to the sop. If the soup is thicker than desired, a little more broth may be added. Season with salt and pepper.

Heat soup without boiling.

Garnish with a swirl of cr�me fra�che and a sprig of chive.

Serves 6.

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