Yes, eating asparagus does make your pee smell.
But once you’re past that, there are plenty of reasons au mangent on this spring superfood. On our recent trip to France we were able to see many clever uses and variations of asparagus.
It’s also packed with vitamins, minerals, protein and fiber. Thanks to all these nutrients, asparagus offers some serious health perks.
Not to mention it just tastes great in a nice, light and refreshing spring time soup.
- 2 pounds green asparagus
- 1 large onion, chopped
- 3 tablespoons unsalted butter
- 5 to 6 cups chicken broth
- ½ cup crème fraîche or heavy cream
- ¼ teaspoon fresh lemon juice, or to taste
- Cut tips from 12 asparagus
- /2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
- Cut stalks and all remaining asparagus into ½-inch pieces.
- Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
- While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.
- Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
- Add lemon juice and garnish with asparagus tips
Recipe adapted from Epicurious
Creamy asparagus soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.