Sturdy, pale asparagus fingers poke through cold soil and reach for the sun. Warmed up, they transform into the brilliant green hue we find showcased alongside other springtime produce. In season, asparagus has a tender, sweet flavor with a slight earthy back note, making it an ideal, albeit metaphorical, base for this delicious, smooth soup. Simple in preparation, this recipe works exceptionally well as a make-ahead start to a larger meal.
Please note you will need an immersion blender for this recipe.
Over medium heat, warm a large stockpot.
Add butter and onion, sautéing, until tender.
Add asparagus, salt, and pepper, sautéing for several minutes.
Add stock, cover pot, and decrease heat to low, simmering for 20 minutes.
Using an immersion blender, purée soup, until smooth.
Add crème fraiche, stirring until well-combined.
Top with lemon juice and serve.