- 2,5 pounds fresh asparagus
- 1 small onion chopped
- 1/4 Cup minced parseley
- 1,5 t ground coriander
- 3 T butter
- 1 T flour
- 3 Cups chicken broth
- 1 Cup heavy cream
- 2 T lemon juice
- salt and white pepper
Cook asparagus.rinse immediately in cold water.Cut one inch tips from the stalks and reserve.
Cut the stalks in 1 inch pieces.
Sauté onion, parsley and coriander in butter till softened.Sprinkle in flour and cook for 2-3 minutes, stirring with a whisk.Remove form heat and stir in broth. Return to heat and simmer for 5 minutes.
Add asparagus to broth and puree in blender till smooth. Pour into a large sauce pan with asparagus tips and cream.( if you wish save some tips for garnish)
Reheat the soup without boiling.Stir in lemon juice and salt and pepper to taste.
