2teaspoonslemon zest , approximately 1 small lemon
Sea salt & pepper
Instructions
Arramge asparagus on a rimmed baking sheet in a single layer. Drizzle with oil and season with salt and pepper. Broil on HI, about 10 minutes. While asparagus is roasting, brush sliced onions with oil and grill or pan-sear until soft and lightly charred over medium heat, until browned in spots, about 10 minutes.
In a 3 quart saucepan, add chopped asparagus, onions, broth, thyme, and garlic. Bring to a boil and simmer for 15 minutes to meld flavors.
Return soup puree to the pan, add lemon zest, and cream; cook over med-low and simmer for 5 minutes while stirring. Taste and add salt and pepper, as desired.
Serve in warmed bowls with croutons and a teaspoon of additional cream on top, if desired.
Notes
Recipe Variations
Substitute roasted asparagus with steamed asparagus.
Substitute sweet onions with red onion or shallots.
Substitute chicken stock with beef or vegetable stock, which makes it suitable for vegetarian diners.
Substitute thyme with chives or tarragon.
Make it dairy-free with alternative milk like coconut, oat, or almond.
Stir in a teaspoon of basil pesto just before serving.
Add a pinch of crushed red pepper for a spicy kick.
Add other cooked vegetables to this soup like spring peas, cauliflower, zucchini, or parsnips.