Author: Bob and Robin Young

Source: The Buzz and http://www.foodandwine.com/recipes/asparagus-soup-with-lemon-herb-creme-fraiche

Web Page: http://www.rockinrs.com, http://boisefoodieguild.blogspot.com

1

In a bowl, blend the Crème Fraîche with the parsley, 2 t of chives, 1 t of tarragon and the lemon zest and juice. Season with salt and pepper, then cover and refrigerate. In a small saucepan of boiling salted water, blanche the asparagus tips for 1 minute; drain and ice down. Transfer to a plate.

2

Melt the butter in a large saucepan. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes. Add the stock and water and bring to a boil. Add the chopped asparagus and season with 1½ teaspoons of salt and a few grindings of pepper. Add the remaining tarragon and chives. Boil over moderately high heat until the asparagus are tender, about 10 minutes. Remove from the heat and let stand for 5 minutes.

3

Working in batches, puree the soup in a blender and pour it into a clean saucepan. Season with salt and pepper. Bring to a simmer over moderate heat. Use an immersion blender and puree the soup until smooth and creamy. Place about 4 or 5 asparagus tips in a warmed bowl and ladle the soup into shallow bowls. Top with large dollops of the Lemon-Herb Crème Fraîche, some cut chives and serve.