Inspired by a recent trip to my local farmer's market, but sick of my usual roasted asparagus, I decided to create this light but decadent spring soup. So delicious, especially paired with warm, crust bread!
Make it: 1. Saute green garlic and asparagus (two bunches) in olive oil until mostly tender, add chicken broth and bring to boil. 2. Lower heat and simmer for 20 minutes until asparagus can be easily pierced by a knife. 3. Puree. 4. Add half a cup of creme fraiche and stir until well-mixed. 5. Add salt and pepper to taste, and finish with a squeeze of lemon.
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Images by me
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