Chef John’s Cream of Asparagus Soup
This ultra-easy and gorgeously colored cream of asparagus soup is easy to make for a delicious way to celebrate the first tender spears of the season.
In a soup pot set over medium heat, melt the butter.
Add salt and the minced onion; cook and stir for about 10 minutes, or until the onion is soft and golden.
Fill the pot with water and chicken broth.
Heat to a boil, then reduce to a simmer for 15 minutes.
Put the asparagus pieces in the broth as it simmers.
Cook for 5 to 10 minutes, stirring occasionally, until asparagus is barely tender but still bright green.
Get rid of the heat.
To make soup smooth, blend it for about 3 minutes with an immersion blender.
Soup can be strained through a mesh strainer for a smoother texture.
Put the pot of strained soup back on the stove.