Serves
Makes 4 servings
Ingredients
- Soup:
- 3 tablespoons unsalted butter
- 1 cup finely diced yellow onion
- 1½ pounds asparagus, woody stems removed, cut crosswise into 1-inch pieces
- 3 ¼ cups water
- 4 cups baby spinach, coarsely chopped
- 1 teaspoon lemon zest
- 2 tablespoons coarsely chopped fresh mint leaves
- ¾ cup heavy whipping cream
- 1 tablespoon fresh lemon juice
- Sea salt and freshly ground black pepper
- Crème Fraîche:
- 1 (5-ounce) container crème fraîche
- 1 teaspoon freshly ground black pepper
- 3 tablespoons minced chives
- Sea salt
Procedure
For a variation on this quick and delicious springtime soup, substitute peas for the asparagus.
To prepare soup: Melt butter in a large saucepan over medium heat and add the onions; cook until soft and translucent, 3 to 4 minutes. Add the asparagus and water and simmer until asparagus is tender, about 15 minutes. Add spinach and cook just until the spinach wilts, about 2 minutes. Remove from heat and add lemon zest and mint. Taste and adjust seasoning with salt and pepper. Purée bisque using an immersion blender, or use a blender for a perfectly smooth and velvety texture. (If using a blender be cautious with hot liquids; vent the lid so hot air can escape. Blend on the lowest speed possible and use a towel to shield against splattering.) Return soup to the saucepan and whisk in cream and lemon juice; taste and adjust seasoning with salt and pepper.
To prepare crème fraîche: In a small bowl, whisk together the crème fraîche, pepper, and chives; taste and adjust seasoning with salt.
To serve: Ladle soup in warmed soup bowls and dollop with crème fraîche.
