Cream of Asparagus Soup

It has been around ninety degrees off and on for the past several weeks in Portland, Oregon, so, ironically, I came up with a recipe for hot soup. So much fresh asparagus in the refrigerator there was no other alternative to preparing a light and delicious Cream of Asparagus Soup. This recipe turned out so incredibly delicious, yet so simple to prepare, and, although I prefer my soup boiling hot, could always be served chilled as a gazpacho topped with creme fraiche or sour cream and served with a garlic crusted bread for a light lunch or dinner.

Ingredients
2 pounds green asparagus
1 large sweet white onion, chopped
3 cloves of garlic, minced
3 Tablespoons butter
2 Tablespoons oil
6 cups chicken broth (or vegetable broth, if preferred)
1/2 cup heavy cream
1/4 teaspoon fresh lemon juice

Preparation
Cut 1/4" tips off the top of all the asparagus. Briefly microwave them in slight water for 1-2 minutes and set aside for garnish. Cut the remaining stalks into 1/2" pieces. Cook the onion in the butter and garlic in a 4-quart pot over moderate heat until the onions are softened. Add the 1/2" asparagus pieces and salt and pepper to taste. Cook for an additional 5 minutes. Add 6 cups of broth and simmer, covered, for 15 minutes.
Puree the soup either in batches in a blender, or use a hand held emulsifier blender to make sure that all the pieces of asparagus are incorporated and the texture is smooth. Stir in the heavy cream and the asparagus tips, bring soup to temperature and serve. Garnish with a drizzle of fresh lemon juice and sour cream or creme fraiche if desired.

Serves: 4