Spring Asparagus Soup with Creme Fraiche

Have you ever wearied of eating asparagus, fresh spears straight from the ground, or steamed with lemon and parmesan, or grilled with salt and olive oil?

No, neither have we.

This recipe is not meant to replace asparagus in its simple, perfect form. Rather, it is meant to expand the possibilities that a bunch (or 3) of those green springtime spears hold.

We sourced the base recipe from one in Sally Fallons seminal Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and Diet Dictocrats. We had to admit that it tasted a little too…virtuous for us. We perked it up a little with a squeeze of lime, a splash of wine, and a little thyme. That did it!

Green and creamy, fresh and dreamy, springy and spritely and as nourishing as Sally intended, with just a little more pizzaz on the spoon. It is spring, after all!

This recipe is also great when made with barbecued asparagus; it adds a little smoky flavor to the whole soup.

Directions

In a large stockpot, melt the butter or oil and add the chopped onion and thyme; saute until tender.

Add the stock, garlic, and cubed potatoes.

Bring to a boil and skim, then reduce heat and simmer for 15 minutes.
Add 2 bunches chopped asparagus and simmer for another 10 minutes, or until tender.
Add the wine and a portion of the lime juice, to taste.

Meanwhile, prepare the remaining bunch of asparagus. Boil the rounds lightly in a little water with a pinch of salt. Toss with olive oil, if desired.

Remove from heat and puree the soup in the pot to a smooth consistency. Taste and adjust seasoning.

Garnish individual bowls with dollops of creme fraiche, and sprinkle the cooked asparagus rounds on top, along with the chives.

Serve warm, and enjoy!
This soup freezes well in a freezer safe container.

Over to You

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