A wonderful soup to usher in springtime. See notes below to make it vegan if you wish.

Recipe by Catherine Pla

Serves 4

Cream of Asparagus Soup

2 T unsalted butter
1 yellow onion, chopped
2 cloves garlic, rough chopped
2 lb mixed asparagus, trimmed of woody ends, cut into 1” pieces
Kosher salt and black pepper
5 c chicken or vegetable broth
1⁄2 c heavy cream
1⁄2 t lemon juice

Reserve the tips of 12 asparagus spears for garnish. Set aside.

In a heavy soup pot or Dutch oven, heat butter and begin sautéing the onion over medium heat until softened. Don’t let them brown. Add the garlic and cook for one minute. Add the chopped asparagus, season with salt and pepper, and cook, stirring, for about 5 minutes. Add the broth and simmer for 15 minutes, until the asparagus is tender.

Cook reserved asparagus tips in salted boiling water until just tender, 3 minutes. Transfer tips to a bowl of ice water to cool. Drain.

Puree soup in batches (be careful blending hot soup) in a blender. Pour blended soup through a sieve to remove any woody particles and return to the pot. Stir in cream, season to taste with salt and pepper, and warm through. Stir in lemon juice. Garnish each bowl with asparagus tips and serve.

NOTE: To make the soup vegan, replace butter with oil, and heavy cream and with coconut cream or milk.