Asparagus Cream Soup (French Crème d'asperges)

This classic French asparagus soup is simple and make-ahead friendly and a perfect choice for entertaining when asparagus is in season. Before you start, considering cutting the tips off some of your asparagus stalks and blanching them separately - it'll make a brilliant garnish for each serving. To make the soup, simply sauté onions and asparagus in butter, add chicken stock, simmer until tender and purée into a smooth, silky soup with crème fraîche or heavy cream. Just before serving, rewarm the soup and monter au beurre - that is, stir in a bit of cold butter to make the soup extra silky and rich. Because yes, it's true: everything is better with butter.

2 lbs green asparagus
1 large onion, chopped
3 Tbsp. butter
5-6 cups chicken broth
½ cup crème fraîche or heavy cream
¼ tsp. lemon juice, freshly squeezed

Cut tips from 12 asparagus 1½" from top and halve tips lengthwise if thick. Reserve for garnish.

Cut stalks and all remaining asparagus into ½" pieces.

Cook onion in 2 Tbsp. butter in a 4 qt 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, 15-20 minutes.

While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3-4 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 Tbsp. butter.

Add lemon juice and garnish with asparagus tips.

Makes 4 servings.

Cooks' Notes: Soup keeps, covered and chilled, 2 days. If making ahead, add last Tbsp. butter and lemon juice after reheating.