Cream of Asparagus Soup

Name: Cream of Asparagus Soup
Yield: Serves 8
Ingredients: 3 tablespoons butter; 1 1/2 cups coarsely chopped shallots (about 6 large); 1/2 teaspoon dried thyme; 3 tablespoons all-purpose flour; 3 pounds asparagus, trimmed and cut into 1-inch pieces; Coarse salt; 1/3 cup heavy cream; 2 to 3 tablespoons fresh; lemon juice

December 14, 2011

Add a slice of toast topped with melted cheese, and you have a light dinner or lunch. This recipe makes enough soup for eight people, but you can easily freeze the leftovers if serving fewer (directions for freezing are below).

Recipe notes

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