Easy Cream of Asparagus Soup

Name: Easy Cream of Asparagus Soup
Prep time: 20 min
Total time: 30 min
Ingredients: 3 tablespoons butter; 1 1/2 cups coarsely chopped shallots (about 6 large); 1/2 teaspoon dried thyme; 3 tablespoons all-purpose flour; Coarse salt; 3 pounds asparagus, trimmed and cut into 1-inch pieces; 1/3 cup heavy cream; 2 to 3 tablespoons fresh lemon juice

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Prep Time: 20 minutes

Total: 30 minutes

Author : Martha Stewart

Ingredients

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3 tablespoons butter1 1/2 cups coarsely chopped shallots (about 6 large)1/2 teaspoon dried thyme3 tablespoons all-purpose flourCoarse salt3 pounds asparagus, trimmed and cut into 1-inch pieces1/3 cup heavy cream2 to 3 tablespoons fresh lemon juice

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Instructions

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Step 1

In a large (4-quart) saucepan, melt butter over medium heat. Add shallots and thyme; cook until shallots are soft, about 5 minutes. Add flour; cook until incorporated, stirring constantly, about 1 minute.

Step 2

Add asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil.

Step 3

Reduce heat; cover, and simmer, until asparagus is bright green and just tender, 2 to 4 minutes. Working in small batches, purÃ©e soup in a blender until very smooth. To prevent splattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid with a dish towel. (To freeze, see note.) If serving right away, stir in cream and lemon juice.