Asparagus Bisque

Name: Asparagus Bisque
Ingredients: 2 tablespoons unsalted butter; 1 medium yellow onion chopped; kosher salt; 1 russet potato 8 ounces, peeled and cubed; 4 cups vegetable stock; 2 pounds asparagus ends trimmed and roughly chopped, about 11/4 pounds trimmed; 1/2 cup heavy cream; 2 tablespoons fresh lemon juice; 1/4 cup fresh chives chopped, for garnish

9 ingredients

5 steps

Ingredients

2 tablespoons unsalted butter
1 medium yellow onion chopped
kosher salt
1 russet potato 8 ounces, peeled and cubed
4 cups vegetable stock
2 pounds asparagus ends trimmed and roughly chopped, about 11/4 pounds trimmed
1/2 cup heavy cream
2 tablespoons fresh lemon juice
1/4 cup fresh chives chopped, for garnish

Directions

1

Melt butter in large saucepan over medium heat. Add onion and pinch of salt, cover and cook, stirring occasionally, until softened, about 5 minutes.
2

Add potato, stock and 1 teaspoon salt and stir to mix well. Bring to a boil over high heat, cover partially, reduce heat to medium-low and simmer until potato is just tender, about 10 minutes. Add asparagus, increase heat to medium-high and bring to a boil. Reduce heat to medium-low and continue to cook until potato and asparagus are tender, about 5 minutes longer. Transfer asparagus mixture to the blender jar and add cream and lemon juice.
3

Secure lid and turn dial to Speed 1. Slowly increase speed to Max and blend until smooth and rising steam is visible, about 1-2 minutes.
4

Soup should be hot. Serve immediately, garnished with chives and reserved asparagus spears. To store, let cool, transfer to airtight container and refrigerate for up to 5 days or freeze for up to 3 months.
5

TIP: This delicate soup is best at the height of the season, when the spears are tender and sweet. Choose medium-size spears over pencil-thin or extra-thick ones.