Creamy Asparagus Soup
"From the archives, first posted 2007. Spring here means strawberries and rhubarb, sweet peas and asparagus, and dreams of the summer bounty to come. Asparagus are everywhere, big, fat, and fresh. And yes, although we can get them all year round, I’m especially happy to eat them in Spring. Not only are they likely to have been grown in the same Hemisphere, and could even be local, their very abundance signals the renewal of the season and a good-bye to Winter. Here is a fresh and easy asparagus soup recipe, a perfect excuse to buy more than one bunch...."
INGREDIENTS
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2 lbs asparagus, trimmed of woody stem bottoms
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1 large yellow onion, chopped (1 1/2 to 2 cups chopped)
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3 Tbsp unsalted butter
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4 cups chicken stock
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1 cup water
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Leaves of 2 sprigs of fresh thyme
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2 Tbsp chopped fresh parsley
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1/4 cup heavy cream
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1 Tbsp dry vermouth
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A squeeze of fresh lemon juice
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Salt and pepper
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