With fresh asparagus widely available now, there is no better time to make this fresh soup. I like to make it while my daughter is napping so the soup has time to rest.
This allows the flavors to deepen throughout the afternoon so it is far more exciting on the palate by dinner time. When I made this the other week, I added some fresh crab for extra protein and a nice contrast in flavor. It was absolutely delicious, although my daughter pushed hers to the side because she is wary of "green stuff". I am sure she will come around eventually!
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1 medium yellow onion, roughly chopped
- 1 tablespoon unsalted butter
- 3 cups low-sodium chicken broth
- 2 teaspoons heavy cream
- freshly cracked black pepper
- 1 cup fresh crab meat, picked through
1. Melt the butter in a large saucepan over medium heat. Add the roughly chopped onion and saute until soft and translucent. About 5 minutes. Then, add the cut asparagus and saute for an additional 5 minutes, or until the asparagus begins to soften.
2. Pour in the chicken stock, salt and pepper and bring it to a simmer, then cover the pot and allow it to cook for about 20 minutes, until the asparagus is very tender. Then, use a hand blender, or ladle the soup into a blender, and puree the mixture until it is completely smooth.
3. Ladle the soup into serving bowls and add the crab meat into the middle. Then drizzle 1 teaspoon of cream into the soup, if desired, and serve.