Makes 6 servings
2 pounds asparagus
1 medium white onion, chopped
3 tablespoons butter, unsalted
5 cups chicken broth
1/2 cup creme fraiche
1/4 teaspoon lemon juice
salt and fresh cracked pepper to taste
Cut off the tips of a dozen asparagus and reserve them for the garnish.
Chop the remaining asparagus roughly into approximately half-inch pieces.
In a 3 quart pot, cook the onion in 2 tablespoons of butter until just translucent. Add the chopped asparagus and cook for a minute or two. Add the broth and simmer until the asparagus is quite tender, about 20 minutes.
While the soup is simmering, blanch the reserved asparagus tips in lightly salted water for a couple of minutes. Drain and reserve.
When the soup is done simmering, pour it in small batches into a blender and puree. Return the pureed soup back to the pot and stir in the creme fraiche. If the soup is too thick, add more broth until you find the correct consistency. Season with salt and pepper and briskly whisk in the last tablespoon of butter.
To serve: Whisk in the lemon juice and ladle into bowls, garnish with the blanched asparagus spears.