Total time: About 50 minutes

Servings: 6 to 8

3 pounds asparagus

2 tablespoons unsalted butter

4 shallots, peeled and thinly sliced

Coarse sea salt

4 cups turkey or chicken stock

6 ounces crème fraîche

16 chives, roughly chopped

2 tablespoons fresh dill fronds

Freshly ground white pepper

1. Snap the tough ends off the asparagus spears. Wash the spears well and chop or break into roughly 1-inch pieces. Set aside.

2. Melt the butter in a heavy soup pot over very low heat. Add the shallots and one-eighth teaspoon of salt, mix well, cover the pan and simmer until the shallots are soft, about 5 minutes. Add the asparagus and another pinch of salt, cover the pan and simmer until the pieces are tender, about 10 minutes. (This concentrates the flavor.)

3. Add the stock to the pot, raise the heat to bring the stock to a slow simmer, cover and simmer about 15 minutes, until the asparagus is very soft.

4. While the asparagus is cooking, combine the crème fraîche and herbs in a bowl or the container of an immersion blender. Process until the herbs are finely chopped and the mixture is well blended. Season to taste with salt and set aside.

5. When the soup is finished, process in the pot using the immersion blender to make a smooth purée. Season with pepper to taste and more salt if needed.

6. To serve, ladle into individual bowls and top each with a large scoop of the herb cream. You can swirl it in or serve it as is. Makes about 8 cups.

Each of 8 servings: 150 calories; 7 grams protein; 9 grams carbohydrates; 2 grams fiber; 11 grams fat; 7 grams saturated fat; 23 mg. cholesterol; 176 mg. sodium.

source : www.latimes.com

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