Asparagus is one of our favorites, so it shows up on our table at least once a week in the spring. With a handful of leftover roasted spears and grilled onions, it was time to make a comforting soup when the weather turned ugly the last few days. Bright accents of lemon and thyme create a lovely springtime soup, rain or shine. Serve with salad for lunch or as a first course with dinner with focaccia croutons or crusty bread.
Cream of Asparagus Soup
3 cups asparagus — roasted, chopped
1 cup sweet onions — grilled
2 cups chicken broth
1/2 teaspoon thyme
1 whole bay leaf
2 cloves garlic — minced
1/2 cup cream
1 tablespoon lemon zest — approximately 1 lemon
1 dash nutmeg
sea salt & pepper — to taste
Discard bay leaf. Add contents of soup to a blender and blend until smooth.
Return soup puree to the pan, add lemon zest, cream, nutmeg, salt, and pepper; cook over med-low and simmer for 5 minutes while stirring.
Serve in warmed bowls with croutons and a teaspoon of additional cream on top, if desired.