Traditional Cream of Asparagus Soup (Krem juha od šparoga)

Sastojci

• Fresh asparagus1 lb
• Butter2 tbsp
• Onion1 small
• Garlic1 clove
• Vegetable broth4 cups
• Heavy cream1/2 cup
• Saltto taste
• Black pepperto taste
• Lemon juice1 tsp
• Chivesfor garnish

Koraci

1. 1

   Wash and trim the asparagus. Cut off the tips and set aside. Chop the remaining stalks.

2. 2

   Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.

3. 3

   Add minced garlic and chopped asparagus stalks. Cook for another 2-3 minutes until fragrant.

4. 4

   Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the asparagus stalks are very tender.

5. 5

   While the soup simmers, blanch the reserved asparagus tips in boiling water for 1-2 minutes. Drain and immediately plunge into ice water to stop the cooking. Set aside for garnish.

6. 6

   Carefully transfer the soup mixture to a blender (or use an immersion blender) and blend until very smooth. Return the puréed soup to the pot.

7. 7

   Stir in the heavy cream and lemon juice. Heat gently, but do not boil.

8. 8

   Season with salt and black pepper to taste.

9. 9

   Ladle the soup into bowls. Garnish with the blanched asparagus tips and chopped chives.