Cream of Asparagus Soup

Spring is here, and to get in the mood I wanted to make something green. I browsed through the Joy and Best Recipe. I'm not a big spinach fan, but I found Cream of Asparagus soup in Everyday Food. It turned out really really good. Too bad my kitchen looks like Regan MacNeil dropped by.

Makes 8 servings

For the soup:

3 tbs salted butter
1 1/2 cups coarsely chopped shallots (4 lg)
1/2 tsp dried thyme
1/2 tsp crushed red pepper flakes
3 tbs flour
3 lbs asparagus, trimmed and cut into 1 inch pieces
1/3 c heavy cream
3 tbs fresh lemon juice

Garnish:

1/4 cup shredded sharp cheddar
1/4 cup minced shallots

In a large stock pot, melt butter over medium heat. Add shallots, thyme, and red pepper flakes. Cook until the shallots are soft and semi-transparent. Add the flour; cook until incorporated - about 1 minute.


Add the asparagus and 6 cups of water; season generously with salt. Cover and bring to a boil. Reduce heat; cover and simmer until the asparagus is bright green and tender - about 2-4 minutes.

Working in batches puree the soup in a blender until very smooth. Stir in cream and lemon juice. Salt and pepper to taste.

Garnish with finely shredded cheddar cheese and minced raw shallots.