Asparagus Soup

Prep Time: 15 mins | Cook Time: 15 min | Course: Dinner | Serves: 6

Creamy asparagus soup with a dill and crème fraiche garnish; tastes like spring.

2 Tbsp olive oil 

2 Tbsp butter 

1 small onion, diced

2 lbs asparagus, ends trimmed 

3 cloves garlic, minced

1 qt chicken broth 

Salt and pepper, to taste 

1 cup heavy cream 

¼ cup fresh dill, minced + sprigs for garnish 

Creme fraiche, garnish 

In a large sauté pan, stir olive oil, butter, and onion over medium heat until the onion is translucent. Rinse asparagus, snap off and discard any woody ends, and cut off the heads (reserving them for garnish). Place the asparagus stalks in the skillet with the garlic and chicken broth. Cook until tender, about 10 minutes. Pour the mixture into the blender and puree until smooth, then return to the skillet. Turn the heat to low, season to taste with salt and pepper, stir in the cream and asparagus heads, cooking for about 5 minutes. Turn off the heat and stir in freshly minced dill. Ladle the soup into bowls with a garnish of crème fraiche and a sprig of fresh dill.