This asparagus cream has a little lemon that gives it a spectacular flavor. It is served with the tips of asparagus to decorate and give it a special touch.
TIME: 50 minutes
DIFFICULTY: Low
PORTIONS: 4
Ingredients
MEASURES: Select all the ingredients
1 kilo of green asparagus
1 chopped onion
3 tablespoons butter without salt
5 cups of chicken broth and more in case it is necessary
1/2 cup of cream
1/4 teaspoon lemon juice
Preparation
Cut the tips of the asparagus. Reserve to decorate.
Cut the rest of the asparagus into pieces of 1 cm.
Cook the onion in 2 tablespoons of butter until smooth, stirring with a wooden spoon.
Add the asparagus, with salt and pepper to taste and let them cook another 5 minutes.
Add 5-6 cups of chicken broth and let cook covered for 15-20 minutes, until the asparagus is tender.
While the soup is cooking, in a pot with a little salt water, cook the tips of the asparagus, about 3-4 minutes, until tender. Drain and reserve.
Put the soup in the blender and puree. Return it to the pot.
Add the cream and more chicken stock if necessary. Check the salt and pepper.
Cook the soup until it boils and add the spoonful of remaining butter until it melts.
Add the lemon juice.
Serve in individual dishes and decorate with the tips of the asparagus.
