I love pureed vegetable soups. My kids tend to eat them more readily than chunkier counterparts and they can be made with just about any vegetable in any season. We had asparagus soup last night, blueberry muffins and local cheese. The biggest fan was E, she had not yet tried asparagus but gobbled up the biggest bowl of all the children.
Here is recipe I used from gourmet magazine:
cream of asparagus soup (creme d’asperges) Gourmet | March 2001
Active time: 20 min Start to finish: 50 min
Makes 4 servings.
2 lb green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup crème fraîche or heavy cream
1/4 teaspoon fresh lemon juice, or to taste
Cut tips from 12 asparagus
1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish.
Cut stalks and all remaining asparagus into 1/2-inch pieces.
Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.
While soup simmers, saute reserved asparagus tips until just tender, 3 to 4 minutes.
Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon butter.
Add lemon juice and garnish with asparagus tips.
• Soup keeps, covered and chilled, 2 days. If making ahead, add last tablespoon butter and lemon juice after reheating.