I love asparagus. Pure and simple is good for me but we wanted soup. I did lots of research and combined and created and made it. It was good. You can print the recipe here.

Cream of Asparagus Soup

A blend of online recipes

2 bunches asparagus (about 2 pounds)
1 large yellow onion, chopped
2 tablespoons unsalted butter (I was generous)
5 cups chicken broth (I make with Better than Bouillon)
2 sprigs of fresh thyme, stripped (I used more)
Good glug of dry vermouth
1/2 cup heavy cream
salt and pepper
a squeeze or two of lemon

Cut the tips from some of the asparagus and set aside. These will cooked briefly in lightly salted water and used as a garnish.

Snap asparagus to remove tough ends and then cut the stalks into 1/2 inch pieces. In a large heavy pot, cook the onion in butter over low heat until softened. Add asparagus pieces and salt and pepper to taste. Cook and stir for about 5 minutes. Add broth and thyme and simmer covered for about 15-20 minutes until asparagus is very tender. Cook asparagus tips separately until tender - about 3-4 minutes.

Puree soup in small batches. I used my Cuisinart. You could use an immersion blender or a blender as well. Return to pot and add cream. Stir in vermouth and a squeeze or two of lemon. Garnish with tips and serve.

Enjoy!

I added the cream after I was done with this step but forgot to take a picture. I have days like that!

Have a great weekend.